Wild Mushroom Hash and Eggs
A comforting and hearty breakfast dish featuring crispy potatoes, earthy wild mushrooms, and perfectly cooked eggs, perfect for cozy mornings.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Hash
- 1 cup wild mushrooms A mix of shiitake, chanterelles, or local varieties.
- 2 medium Yukon gold or red potatoes Adds heartiness and turns crispy when cooked.
- 2 tablespoons olive oil Fruity and aromatic; helps to sauté ingredients.
- to taste salt Essential seasoning.
- to taste pepper Essential seasoning.
- 2-4 eggs Fresh, free-range eggs.
- 1 cup bell peppers Optional; sweet and vibrant.
- 1 cup zucchini Optional; adds freshness and subtle sweetness.
Instructions
Preparation
- Dice the potatoes into small, even cubes and clean and slice the wild mushrooms. Set aside.
Cooking
- In a non-stick skillet, heat the olive oil over medium-high heat. Add the diced potatoes, seasoning with salt and pepper. Cook undisturbed for 15–20 minutes until golden brown and crispy.
- Lower the heat slightly, add the sliced wild mushrooms, bell peppers, and zucchini if using. Sauté everything for 5–7 minutes until the mushrooms are tender and the vegetables soften.
- In another frying pan, heat a bit of olive oil or butter over medium heat. Crack the eggs into the pan and cook to your preference for about 3–4 minutes.
- Spoon the Wild Mushroom Hash onto a plate and lay the eggs on top, allowing the yolk to cascade over the hash.
Notes
Ensure not to overcrowd the skillet while cooking the potatoes for crispiness. For lighter options, substitute sweet potatoes for Yukon potatoes or use egg whites for a healthier alternative.