Egg Potato and Mushroom Hash
If you are looking for a hearty yet healthy breakfast or brunch recipe, look no further! Try this easy Egg Potato and Mushroom Hash made with roasted potatoes, mushrooms, green onions, and sunny-side up egg on top. This potato hash can be served even for dinner.
For more easy breakfast ideas with eggs check out this Salami Baked Eggs made with veggies, salami and feta and my Baked Feta with Spinach and Chickpeas recipe, a hearty vegetarian dish.
Yield: Serves 3
- 10 mushrooms, sliced
- 3 eggs
- 20 baby potatoes, scrubbed and halved
- 1 1/2 cups sliced green onions
- cooking oil
- olive oil
- 3 tablespoons finely chopped fresh cilantro
- 1/2 tablespoon paprika powder
- salt and pepper to taste
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Place the potatoes in a large bowl. Add 2 tablespoons olive oil, along with paprika powder, salt and pepper. Toss well to coat potatoes.
Spread the potatoes on the baking sheet.
Roast in the oven for 30-35 minutes while flipping occasionally until cooked through and golden.
Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté uncovered until mushrooms are golden and all liquid is absorbed.
Reduce heat to medium. Add the green onion and cook for 5 minutes. Add the potatoes, stir and adjust the seasonings.
Heat enough oil to lightly coat the bottom of a small non-stick skillet over medium heat. Crack the eggs in single layer into the skillet. Season with salt and pepper. Cook until desired doneness (a runny yolk will be perfect for this recipe).
Divide the potato-mushroom mixture evenly in the serving dishes. Place the egg on top and sprinkle with cilantro.
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I found your blog by accident and could not stop reading it. Thank you :)
It is actually my favourite Breakfast. Thanks!