Woodsman Idaho® Potato Hash


  • 20 lbs Yukon Gold potatoes
  • 5 lbs shiitake mushrooms
  • 5 lbs cremini mushrooms
  • 5 lbs chanterelle mushrooms
  • 5 lbs pancetta
  • 5 lbs peeled pearl onions
  • 36 quail eggs
  • 1/2 cup chopped rosemary
  • 1/2 cup chopped shallots
  • 1/2 cup blend oil
  • 1 cup chopped parsley


For Potatoes:
  1. Slice yukon gold potatoes 1/4" thick. Put slices into large bucket, cover with water and store in cooler overnight. Drain and rinse potatoes to remove any dirt. Deep fry slices until crispy and golden brown. Season to taste with salt and pepper. Toss with rosemary. Pan-up potatoes.
For Topping:
  1. Quarter mushrooms (except small chanterelles) and set aside. Heat a large skillet on high heat with oil until almost smoking. Add mushrooms and shallots and sautee in small batches. Set aside in large mixing bowl. After all mushrooms are cooked season to taste with salt and pepper. Cut pancetta into 1/4" dice and fry in skillet till crisp. Reserve drippings from pancetta cooking. Blanch Pearl Onions in rapidly boiling water. Chill in ice bath. Once cooled, halve pearl onions and set aside. Heat grease from pancetta in a large skillet. Sautee onion halves to give color Add reserved mushrooms and pancetta and sautee until hot. Spread onto cooked yukon gold potatoes. Cook Quail eggs in small amount of oil in non-stick skillet sunny-side-up. Place 12 cooked eggs onto each pand of hash. Garnish with chopped parsley.
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Yield: 3 2" Full Hotel Pans

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