Mushroom and Artichoke Hash with Parmesan Croutons

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Nutritious Delicious: Turbocharge Your Favorite Recipes with 50 Everyday SuperfoodsMeaty 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.

  • Yield: 4 Servings


  • 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
How to Make It
  1. 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.
  2. 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.
  3. 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.

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