When my friends and family gather for fishing trips, you can always count on two things – awesome breakfast and a good time! When we are preparing to stand out on the river all day and haul in monster fish, we need to be well fueled. There is not better way to prepare for the day than a good breakfast. We love this two potato hash with mushrooms and fried eggs.
On our fishing trips, Dad always used to say our dinner leftovers would end up in our breakfast skillet. It was a smart way to use up leftovers when on vacation, and I learned that there are so many things that are great additions to fried potatoes! I added mushrooms and spinach to my recipe in memory of that tradition. Top your hash with a fried egg for protein, and you have an excellent meal that could be eaten for a meatless dinner as well!
Variations to the Two Potato Hash with Mushrooms and Fried Eggs recipe:
- I love to combine sweet potatoes and russets in my hash. You can use all sweet potatoes, or all russet potatoes as well.
- I think peppers and onions are a must in any good hash to add depth of flavor. You could also try leeks and garlic, or shallots and celery.
- I used mushrooms and spinach to add extra veggie to this dish. Toss in whatever vegetables you have on hand. Tomatoes are great as well, but only need 1-2 minutes in the skillet, or they will disappear in the hash.
- Cook the egg to your liking. Fried is my favorite way, but scrambled or poached would be great as well.
- 1 TBS olive oil
- 6 oz sweet potato (1 small), diced
- 6 oz russet potato (1 medium), diced
- ½ an onion, yellow or sweet
- ½ a bell pepper, any color
- 4 oz portabella mushroom (about 4-5 large button size)
- Handfull fresh spinach (about 1 cup)
- Salt and pepper to taste
- 3 eggs
- Splash olive oil, for frying eggs
- Salsa and hot sauce, for serving
- Heat olive oil in a large heavy bottomed skillet ( preferably cast iron). Add potatoes, onions, and peppers. Cover and cook stirring occasionally until the potatoes are tender and starting to brown, about 10-15 minutes.
- Add mushrooms to the skillet. Cover uncovered until the mushrooms have released their liquid, and the liquid evaporates.
- Stir in spinach and allow to wilt. Season with salt and pepper, remove from skillet.
- Reduce heat and add a splash of olive oil to the empty skillet. Crack the eggs into the skillet. Cover and fry until the whites are set, but the yolk is still runny, about 1-2 minutes.
- Divide the hash among 3 plates, and top each with an egg. Serve with salsa and hot sauce.
This recipe was shared at Meatless Monday, Meat Free Link Up,
Meatfree Monday, Cook Blog Share, Healthy Living Link Party, and What’s Cookin Wednesday, and the Sugar and Spice Link Up!
Thanks to Meat Free Mondays for featuring this recipe!