Ingredients

How to make it

  • 1. In a medium saucepan, add the potatoes and enough cold water to cover. Add salt and bring to a boil. Lower the heat and simmer until tender, about 8 minutes. Drain in a colander and let cool.
  • 2. In a heavy skillet, heat 1 tablespoon each olive oil and butter over medium heat. Add the mushrooms, onion and herbes de Provence; season with salt and pepper and cook, stirring often, until the vegetables are tender, about 10 minutes. Transfer to a bowl and cover to keep warm. Wipe out the skillet.
  • 3. Add the remaining 1 tablespoon each olive oil and butter to the skillet and heat over medium heat. Add the potatoes, season with salt and pepper and fry, without disturbing, until crusty, about 5 minutes. Flip and fry until golden on the other side, about 3 minutes more. Stir in the mushrooms and cook until heated through.
  • 4. Meanwhile, fill a large, deep skillet with 1 1/2 inches of water. Add a splash of vinegar and a pinch of salt, cover and bring to a simmer. Working in 2 batches, crack 4 eggs into the simmering water and cook until desired doneness, 2 to 3 minutes for soft yolks. Using a slotted spoon, transfer the eggs to paper towels and blot dry slightly.
  • 5. Divide the home fries among 4 plates, top with 2 eggs each and season with salt and pepper.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    Your method of cooking the poached eggs is perfect. I also like the addition of herbs De Provence they are so fragrant.
    Five forks
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  • notyourmomma 7 years ago
    Mushrooms/onions and home fries are a great mix. We serve them with as a side to a steak along with creamed zucchini. Never thought of making them for breakfast and topping with an egg. Now that sounds delectable. The yolk would be a wonderful sauce to the mushroom and potato hash. I'll try this next brunch. Gazpacho as a first course, and to be truly decadent, bananas foster over butter pecan ice cream.
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