Hash Browns With Mushrooms, Feta Cheese And Pomegranate – Food Pharmacy

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Hash Browns With Mushrooms, Feta Cheese And Pomegranate

Today we thought we would give you a recipe for something we really love, namely hash browns. To them we add some mushrooms, feta cheese, pomegranate, roasted hazelnuts and fresh parsley, but unfortunately all of that couldn’t not fit in the title.

Everything ended happily ever after, but it started a bit rocky with the first batch which included a lot of swearing when we started by frying in a cast iron pan. Big mistake! It all ended with us having to call one of our boyfriends (now it sounds like we have a whole harem of guys which of course is a tickling thought, but not at all the case) and five minutes later he was standing in the office with a non-stick pan , and we were thus ready for round two.

You who have been following us for a while know, of course, that we do not use non-stick pans on a daily basis. With one exception: when we fry potatoes. Frying potatoes in a non-stick pan is like putting support wheels on a bike. It just makes things easier!

Back to the recipe now though, this hash contains not only fried grated potatoes but also finely sliced ​​onions. Something that turned out to be a real flash of genius. Imagine what happens when that onion gets a little hot and crunchy… It tastes like roasted onions! It was magical how well it married with the potatoes. And it got even better when we then topped the masterpiece with the following things: salty feta cheese, sweet and sour pomegranate, roasted hazelnuts, peppery mushrooms and fresh parsley.

This is one of our must try recipes for sure (with or without cast iron pan)!


Hash Browns With Mushrooms, Feta Cheese And Pomegranate

  • By : Food Pharmacy
  • Servings : 4 portions 1x


Hash Browns

2 yellow onions
1 tablespoon canola oil
800 g raw potatoes
3/4 teaspoon sea salt
24 tablespoons canola oil (for frying)

1/2 packet feta cheese
250 grams of mushrooms
1 tablespoon canola oil
salt & black pepper
1/4 cup roasted chopped hazelnuts
1/4 cup pomegranate seeds
1/2 cup chopped fresh parsley


Hash Browns
Peel and slice the onion thinly. Fry in oil on low heat until softened without getting color. Then cool the onion while preparing the rest. Peel and grate the potatoes. Squeeze out as much liquid as you can and mix the potatoes together with the onion. Season with salt. Fry the hash in hot oil for about 5 minutes per side.

Clean and cut the mushrooms into smaller pieces. Fry in oil until golden, season with salt and pepper. Top the hash browns with the mushrooms, feta cheese, hazelnuts, pomegranate and parsley.




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