Wild Mushroom and Sage Potato Hash

Author Becky's Mindful Kitchen


  • a few potatoes diced ( I used 4-5 medium sized potatoes and it served 4 people well)
  • a few stalks celery diced
  • 1 cup mushrooms rough dice
  • 1/2 cup walnuts
  • 1/2 cup cranberries
  • a few tablespoons Harvest Wild Mushroom and Sage Olive Oil
  • a few tablespoons Harvest Walnut Oil
  • a dash or two of Harvest Cranberry Pear Vinegar
  • a few teaspoons of dried sage, thyme, salt and pepper to taste


  • In a cast iron skillet heat the oils to medium heat and add potatoes and mushrooms, cook until browned.  Add celery and cook for a few more minutes, I like the celery to still have a slight crunch but you can cook until completely tender.  Add in walnuts and cranberries and dried herbs.  Add in a dash or two of the vinegar and let cook off while stirring.  Salt to taste and adjust flavors to your liking.  
Shopping Cart
Scroll to Top