Instructions: 1. Preheat oven to 375 degrees F. Spread the walnuts on a baking sheet and toast for about 7 min., or until fragrant. Let cool slightly, then coarsely chop the nuts.

2. Melt 1 Tbsp. of the butter in 1 Tbsp. of the olive oil in a large skillet. Add 1/2 of the mushrooms and saute over high heat until golden and all the exuded liquid has evaporated, about 8 min. Transfer to a large plate and repeat the process with th e remaining butter, olive oil and mushrooms.

3. Add the shallots and garlic to the skillet and cook over moderately high heat, stirring occasionally until the shallots are translucent, 2 to 3 min.

Stir in the mushrooms and thyme and season with kosher salt and pepper.

4. Bring 2 med. saucepans of salted water to a boil. Cook the potatoes and sweet potatoes separately until just tender, about 3 min. Drain and transfer all the potatoes to a large bowl.

5. Heat half of the peanut oil in a lg. non-stick skillet. Add the red onion and cook over moderately high heat, stirring frequently, until softened, about 5 min. Add half of the potatoes and cook over high heat, stirring occasionally, until tender and browned, about 10 min. Transfer to a large bowl. Repeat with the remaining peanut oil and potatoes; add them to the bowl. Stir in the orange zest and season with kosher salt, pepper, and nutmeg. Add the mushrooms and walnuts and mix gently. Transfer the hash to a large serving bowl or platter.

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