Meaty breakfast hashes, such as classic corned beef hash, may be delicious, but they are typically loaded with fat and salt and provide you with little nutrition. For a healthier but equally satisfying hash, we turned to fiber-filled artichokes and deeply flavored, “meaty” mushrooms. To get these superstar vegetables crisp, we tried oven roasting, which provided rich browning but took close to an hour and a half. And the results didn’t quite feel hash-like, more like a savory medley of roasted vegetables. Our hash needed cohesiveness and a starchy element. White potatoes are typically found in hash, but we wanted to incorporate a wholesome grain instead, so we made Parmesan croutons from rustic whole-grain bread. Returning to our skillet, we pressed our mixture into the pan with the back of a spatula, flipping and packing it a few times to achieve good browning while also creating a cohesive, hash-like texture. A dollop of bright Lemon-Yogurt Sauce on top livened up all the flavors and turned the hash into a satiating breakfast or brunch dish. We recommend using a high-quality, rustic whole-grain bread for the best-textured croutons. Any mix of wild mushrooms can be used here.
Ingredients
- 6 tablespoons cold-pressed extra-virgin olive oil
- 2 slices rustic 100 percent whole-grain bread, cut into ½-inch pieces
- ¼ cup grated Parmesan cheese
- 1½ pounds chanterelle, cremini, oyster, and/or shiitake mushrooms, stemmed and cut into ½ inch pieces
- Salt and pepper
- 2½ cups jarred whole baby artichoke hearts packed in water, drained, quartered, and patted dry
- 2 garlic cloves, minced
- 2 teaspoons minced fresh sage
- 0.12 teaspoon red pepper flakes
- ½ cup Lemon-Yogurt Sauce
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread and cook, stirring constantly, until beginning to brown, 3 to 5 minutes. Add Parmesan and continue to cook, stirring constantly and breaking up clumps, until croutons are golden brown, about 2 minutes. Transfer croutons to bowl.
- Heat 2 tablespoons oil in now-empty skillet over medium high heat until shimmering. Add mushrooms and ½ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released their liquid, 8 to 10 minutes.
- Uncover and stir in remaining 2 tablespoon oil, the artichokes, garlic, sage, pepper flakes, and reserved croutons. Using back of spatula, firmly pack hash into skillet and cook undisturbed for 2 minutes. Flip hash, one process every few minutes until hash is well browned, about 6 minutes. Season with salt and pepper to taste. Top individual portions with Lemon-Yogurt Sauce and serve.
