1 ½ cups shiitake mushrooms, cleaned, stemmed and sliced
1 ½ cups baby portabella mushrooms, cleaned, stems removed and sliced
1 cup button mushrooms, cleaned and sliced
1 large shallot, peeled and minced
4 Tbsp. unsalted butter, room temperature
12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
Salt and pepper to taste
2 sprigs fresh thyme, stemmed and bruised
4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped
8 large eggs
½ cup cooked crispy bacon, diced
Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes.
Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add the potatoes, salt and pepper and cook until golden brown and tender, about 8-12 minutes. Return the mushroom mixture back to pan with the potatoes. Add herbs and stir to incorporate.
Lightly pat down the whole mixture into a single layer and allow to cook until a light crust forms, about 3-5 minutes. Remove mushroom pan from heat, and place at the back of the stove.
In a 12” non-stick skillet, melt the last 2 tablespoons of butter and crack open the eggs into a single layer on the bottom of the pan. Season with salt and pepper and cook until desired doneness (a runny yolk will be amazing for this recipe). Place 2 fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.
Makes 4 servings.
Recipe by Jack C., Flik Independent School Dining Director of Dining Services