Potato Hash with Eggs and Mushrooms

A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add color to Potato Hash with Eggs and Mushrooms. Perfect for an everyday breakfast or weekend brunch.

Prep: 10 min | Cook: 15 min | Yield: 4 servings

Ingredients

• 1 large fresh portabella mushroom
• 1 tablespoon (15 mL) olive oil
• 3 mild Italian sausages, removed from casing and crumbled
• 1/2 small red onion, diced
• 1 clove garlic, minced
• 2 large russet potatoes, peeled, diced
• 1/4 green bell pepper, diced
• 1/4 red bell pepper, diced
• Salt and pepper
• 1/2 cup (125 mL) shredded Cheddar cheese
• 4 large eggs
• Chopped parsley

Instructions

1. Heat oven to 350 degrees F/175 degrees C.
2. Place portabella mushroom in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large nonstick, oven-safe skillet heat olive oil over medium heat. Add chopped mushrooms, Italian sausage, onion and garlic. Use spatula to break up sausage into tiny pieces.
4. Once cooked, remove from pan and set aside. Leave any fat renderings in pan.
5. Heat pan with the sausage renderings over medium heat. Add diced potatoes. Allow to cook for 10-15 minutes until softened.
6. Add diced peppers and increase to medium-high heat, continue to cook until potatoes are crispy, about 10 minutes.
7. Add sausage back to pan; cook for another 2 to 3 minutes before stirring.
8. Sprinkle with cheese.
9. Crack eggs in each quadrant of the pan.
10. Season with salt and pepper.
11. Place skillet in oven and bake for 20 minutes, until eggs are set.
12. Sprinkle with parsley before serving.

Attribution

Recipe and photo used with permission from: Mushroom Council
Recipe courtesy of Mushrooms Canada.