This recipe came from foraging through my fridge one morning. The flavors compliment each other so well, this will be the best hash you have ever had, even my 3-year old loves it. Breakfast hash is my all time favorite meal in the morning and I have made dozens of combinations. Generally I say the hotter the better, but then no one in my family can enjoy it but me. After making this once everyone loved it and I was surprised how much I loved it. Goat cheese gives a nice tangy flavor that complements the earthy mushrooms and thyme. I like my eggs over medium, but this dish can be tailored to please over easy and hard cooked alike.
- 1/2 ounce unsalted butter
- 8 ounces wild mushrooms (shitake, oyster, trumpet, baby bella)
- 1/2 red onion, small dice
- 1 clove garlic, minced
- kosher salt, to taste
- black pepper, to taste
- 2 ounces vegetable oil
- 2 pounds russet or idaho potatoes, medium dice
- 2 teaspoons fresh thyme
- 1 medium ripe tomatoes, small dice
- 4 ounces goat cheese
- 4 egg
1. Pre-heat oven to 375F. 2. Heat a cast iron pan and melt butter on medium heat on stove-top. 3. Add mushrooms and onions and cook for about 5 minutes, until mushrooms are cooked through and onions are translucent. 4. Stir in garlic and cook for about 1 minute, until fragrant. 5. Season lightly with salt. 6. Remove products from pan and reserve. 7. Add oil to pan and heat on medium high. 8. Add potatoes to pan and cook about 15 minutes, until cooked through and crisp. 9. Season with salt pepper, and thyme. 10. Drain excessive oil, then stir in mushroom mixture and tomatoes. 11. Crumble goat cheese on top and crack 4 eggs into pan. 12. Finish in oven for 4-6 minutes for over-medium eggs.