Description
A sumptuous breakfast featuring wild mushrooms, crispy potatoes, and perfectly fried eggs, perfect for a cozy morning.
Ingredients
Scale
- 1 cup wild mushrooms (shiitake, chanterelles, or local varieties)
- 2 medium Yukon gold or red potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2–4 eggs (fresh, free-range)
- 1 cup bell peppers (optional)
- 1 cup zucchini (optional)
Instructions
- Prep your ingredients: Begin by dicing the potatoes into small cubes. Clean and slice your chosen wild mushrooms.
- Cook the potatoes: In a non-stick skillet, heat olive oil over medium-high heat. Add diced potatoes, season with salt and pepper, and cook undisturbed for 15–20 minutes until golden brown and crispy, flipping occasionally.
- Add the mushrooms and veggies: Lower the heat to medium; add sliced wild mushrooms and optional bell peppers and zucchini. Sauté for 5–7 minutes until tender.
- Fry the eggs: Heat more olive oil or butter in another pan, crack in the eggs, and cook to your desired doneness, about 3–4 minutes.
- Serve and enjoy: Spoon the hash onto a plate, nest the eggs on top, and enjoy the vibrant presentation.
Notes
Consider adding garlic or fresh herbs during sautéing for extra flavor. A sprinkle of red pepper flakes adds a delightful kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 300mg