Mushroom & Swiss Recipe

Prepare hashbrown mixture

Thaw frozen shredded hashbrowns fully and press between clean kitchen towels or paper towels to remove as much moisture as possible. Measure 3 cups squeezed hashbrowns.

Cook hashbrowns

Heat 1 tablespoon vegetable oil and 2 tablespoons butter in a large nonstick skillet over medium-high heat until butter foams. Add the shredded hashbrowns in an even layer and press down gently with a spatula to compact. Sprinkle 1 tsp salt and 1/2 tsp pepper evenly over the top.

Crisp and flip

Cook undisturbed for 6–8 minutes until the bottom is golden brown and crisp. Slide a spatula under the hashbrowns in sections to loosen; flip (or divide and flip portions) and press again. Cook another 5–7 minutes until the second side is golden and cooked through. Reduce heat to low to keep warm while preparing mushrooms.

Sear mushrooms

While hashbrowns cook, heat 1 tablespoon butter and 1 teaspoon olive oil in a separate large skillet over medium-high heat until shimmering. Add the sliced cremini mushrooms in a single layer (work in batches if necessary to avoid crowding). Let cook undisturbed for 2–3 minutes to brown, then stir.

Finish mushrooms

Add 2 tsp minced garlic and 1 tsp fresh thyme (if using) to the mushrooms and sauté 30–60 seconds until fragrant. Season with 3/4 tsp salt and 1/4 tsp black pepper. Cook until mushrooms are tender and most liquid has evaporated, about 2–3 more minutes.

Add chives and truffle oil

Remove pan from heat and stir in 2 tablespoons chopped fresh chives and 1/2 tsp truffle oil. Taste and adjust seasoning. Keep warm.

Top the cooked hashbrowns evenly with the warm mushroom mixture, spreading mushrooms to cover the surface.

Arrange 6 ounces sliced Swiss cheese over the mushrooms in an even layer. Cover the skillet with a lid (or transfer to a 350°F/175°C oven-safe dish and place in a preheated oven) for 2–4 minutes until the cheese melts and becomes glossy. If using an oven, bake 6–8 minutes.

Once cheese is melted, drizzle an additional 1/4–1/2 tsp truffle oil over the top if you want a stronger truffle aroma (optional). Sprinkle reserved 1 tablespoon chopped fresh chives and a pinch (about 1/4 tsp) flaky sea salt over the finished dish.

Serve hot: slide onto a plate or cut into wedges and serve immediately.