The Recipes

Mushroom Hash with Sunny-side Up Eggs

Now that I'm back and unpacked, it's time for a month full of comfort foods and fabulous cooking.  This morning, I wanted to continue to delight in my vacation glow, luxuriating with a little champagne, great coffee, and my Sunday Washington Post.  Is there anything better in the winter months than being cozy, inside, hands wrapped around a warm mug of something?

Mushroom Hash with Sunny-side Up Eggs


- 2 eggs
- 4-5 button or baby bella mushrooms, sliced
- 1 very small potato, diced
- 1 clove of garlic, minced
- pinch of red pepper flakes
- salt
- pepper
- olive oil

Heat 1-2 T. of oil in a skillet.  Add the onion, season with salt, and let it cook for 3-4 minutes.  Add the garlic and stir another minute.  Add in the potatoes and crushed red pepper and let them cook over low heat for 10-12 minutes; until the potatoes are almost fork-tender.  Add in the mushrooms and cook another 4-5 minutes.  Once the mushrooms have browned, season again lightly with salt and pepper.

During the last few minutes of cook time, heat a non-stick skillet, either drizzling it with oil or spraying it with cooking spray.  Once it is hot, crack the eggs into the skillet.  Let the eggs cook for 3-4 minutes; until the whites are set but the yolks are still runny.

Plate the hash and slide the eggs on top.