Mushroom Potato Hash

A simple dish that is so comforting and delicious … and healthy, too! Mushrooms and potatoes fried up into a lovely hash, with a bit of cheese and a fried egg on top. This is my idea of breakfast paradise.

The other day I was thinking back to many years ago when I lived in California. We had a little cafeteria in our workplace, with chefs that would cook to order just about anything you wanted. I loved to go down for breakfast … there was this Hispanic chef who was so sweet and SO good at his job. My favorite breakfast there was hash browns with mushrooms and cheese. Watching him cook was amazing. He was so skilled and graceful with the griddle and the spatula … and he obviously loved his job. He took great care in making everything to perfection. His hash browns were out of this world good.

I have to admit, my hash browns are not quite as amazing as his, probably because I try not to go overboard on the fats, but they are wonderful still the same. The flavor of this hash brought back happy memories and a giddy smile to my face. I gobbled down the whole plateful all by myself before running off to yoga.

Mushroom Potato Hash

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 1 serving 1x

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Ingredients

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• 1 Tablespoon butter
• 1 large golden or red potato, shredded
• 4 oz. mushrooms, sliced
• Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper, to taste
• A bit of shredded cheddar cheese
• 1 egg

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Instructions

1. In a medium frying pan over medium heat, melt half the butter, then add the shredded potato. Cover and cook over medium heat for a few minutes, checking frequently. When the hashbrowns are nicely browned on the bottom, flip them over and cook until browned on the other side.
2. Add the rest of the butter to the pan with the mushrooms and stir to mix. Cover and let cook a few minutes, then stir. Repeat until the mushrooms are tender. Season to taste.
3. Top with cheese, cover and cook for a couple more minutes until the cheese is melted. Remove the hashbrowns from the pan and cook the egg to your liking. Slide the egg onto the hash and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Weekend Potluck, What to Do Weekends, What’s for Dinner Linkup, Happiness is Homemade and Pretty Pintastic Party.