Potato hash with wild mushrooms

Ingredients:

• 900 g of potatoes
• 4 tablespoons unsalted butter
• 4 tbsp. l. rapeseed oil (canola)
• 700 g of wild mushrooms (chanterelles, champignons, oyster mushrooms, etc.)
• 3 cloves garlic, crushed
• 1 large shallot, finely diced
• 1/4 cup chopped fresh parsley
• 1 tbsp finely chopped fresh thyme leaves
• A little aged sherry vinegar
• Extra-virgin olive oil for serving

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water to a depth of 2 inches. Add 2 tablespoons of salt and bring to a boil. Cook until the potatoes are tender when pierced with a skewer, about 20 minutes. Drain thoroughly and let the potatoes cool slightly while you prepare the mushrooms.
2. In a large cast-iron skillet, heat 2 tablespoons each of butter and canola oil over high heat. Add the mushrooms, garlic, and shallots. Cook until the mushrooms are golden brown, all the liquid has evaporated, and the shallots are soft. Transfer to a bowl.
3. Cut the potatoes into 1-cm cubes, leaving the skins on. In the same skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the potatoes and season with salt and pepper. Arrange them in a single layer and cook, pressing down with a spatula, until crisp and dark golden brown, about 5 minutes.
4. Add the mushrooms, parsley, thyme, and vinegar. Stir until heated through, 1–2 minutes. Season with salt and pepper to taste. Transfer to a serving platter and drizzle with olive oil. Serve the potatoes and mushrooms hot or at room temperature.