Heat the oil over high heat in a saute pan with enough canola oil to cover the bottom of the pan. Add the chopped potatoes and fry, stirring often until crispy, about 5-7 minutes.

Drain the oil and turn the heat down to medium. Add the chopped oyster mushrooms and chives to the potatoes, season with salt and pepper, and saute until the mushrooms are soft. Remove from the heat, lightly fold in the brie, and serve.