Receta Potato Hash with Mushrooms and Thyme
Sunday afternoon.
It’s pouring outside.
The tree is lit. The fireplace is warm.
Pillows all over the living room floor. On top of them, Briana fully absorbed into the TV while she watches Mary Poppins. We are all recovering from last night’s trip to NYC. We saw the tree, visited the American Girl store and enjoyed a dinner in the magical city.
I adore these types of weekends. Comfort dishes are a must on these days.
Breakfast is one of my favorite meals to cook on Sunday but it’s not photographed much around here, mostly because of two pairs of hungry eyes starring impatiently at me. I sneaked a quick moment to snap a few photos as hash is one ultimate comfort food for me. It is one of those things I can’t really live without. Hash can be versatile, made with pretty much anything in your fridge but using potatoes and mushrooms is my favorite way to make it. Growing up we ate lots meat and potatoes, mushrooms were a staple side dish. Things haven’t changed much.
Potato Hash with Mushrooms and Thyme
- 4 eggs
- 4 medium potatoes, peeled, ½ inch dice
- 1 small onion, chopped
- 10 mushrooms, sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp earth balance
- 1 tsp paprika
- ½ tbsp fresh thyme, finely chopped
- ¼ tsp balsamic vinegar
- salt to taste
Preheat oven to 400 degrees.
Heat oil and earth balance in a large skillet over medium high heat.
Add potatoes and cook on one side for about 5 min until browned. Stir and allow to brown again. Season with salt and paprika.
Add mushrooms, onions and thyme. Cook another 5-7 min until mushrooms loose their moisture and potatoes are soft.
Crack eggs on top of the hash. Bake until the eggs set and the egg whites are no longer runny. Don’t overcook the yolk.
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