4 Tablespoons Unsalted Butter -- divided use
4 Tablespoons Extra Virgin Olive Oil -- divided use
to taste Sea Salt
to taste Freshly Ground Pepper
1 pound Fresh Button Mushrooms -- chopped
1 Tablespoon Smoked Paprika
1 Tablespoon Italian Seasoning
1 teaspoon Crushed Red Pepper
2 Tablespoons Dry Sherry
1/4 cup Fresh Chives -- finely chopped
1 cup Panko Bread Crumbs
1 cup Gruyere Cheese -- shredded
as needed Canola Oil
Prepare the farro according to the package instructions.
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until fork tender. Drain the potatoes and place in a large bowl. Mash the potatoes.
Heat 2 Tablespoons of the olive oil and 2 Tablespoons of the butter in a sauté pan. Add the onions, season with salt and pepper and caramelize them. Add them to the potatoes, set aside.
Heat the remaining 2 Tablespoons of olive oil and butter in the sauté pan. Add the mushrooms, garlic, smoked paprika, Italian seasoning and crushed red pepper. Cook until the mushrooms are tender and then add the sherry. Sauté until most of the moisture is evaporated. Add to the potatoes.
Add the chives, bread crumbs, cheese, eggs and farro to the potatoes. Using your hands, mix well until completely incorporated. Form into patties about 1/4-inch thick.
Heat the canola oil in the sauté pan. Fry the patties until golden brown, flip over and brown the other side. Serve hot with breakfast eggs, waffles, etc... Makes about 8-10 servings.
I like to garnish my patties with a spicy aioli.