Juniper-Smoked Potato and Mushroom Hash

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A rustic hash combining earthy mushrooms and smoky potatoes infused with juniper berries, reflecting the wild flavors of Norway’s Jotunheimen region. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs Baby potatoes, Cremini mushrooms, Shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, halved Baby potatoes
• 8 oz, sliced Cremini mushrooms
• 2 small, thinly sliced Shallots
• 1 tbsp, lightly crushed Juniper berries
• 2 tbsp, chopped Fresh parsley
• 4 tbsp Olive oil
• 2 tbsp Butter
• 1 tsp Salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Parboil 1 lb halved baby potatoes in salted boiling water for 10 minutes until just tender, then drain and set aside.
2. Step 2: Heat 4 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until melted and shimmering.
3. Step 3: Add 2 thinly sliced shallots and 1 tbsp lightly crushed juniper berries, sautéing for 2 minutes until fragrant.
4. Step 4: Add the drained baby potatoes and 8 oz sliced cremini mushrooms to the skillet. Cook and stir occasionally for 12-15 minutes until potatoes are golden and mushrooms are browned.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 2 tbsp chopped fresh parsley just before serving to add freshness.