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
- 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.