So there you go, yet another “leftover”, or in my world; “clean up your fridge” recipe. Hash is another very versatile (and forgiving); you can add as many or as few ingredients you have on hand. It is quick and easy to make can be served for Breakfast, lunch or dinner. This is my entry to Weekend Breakfast Blogging# 4.
Yukon gold potatoes – 2 medium, peeled and diced
Mushrooms – 6, cleaned and sliced
Onions – 1 medium, thinly sliced
Eggs - 2
Red pepper flakes – a pinch
Thyme – ½ tsp dried or 1tsp fresh
Salt and pepper – to taste
- Heat 1 tbsp of olive oil in a pan; add onions, potatoes and mushrooms. Sauté the veggies on medium heat till they soften and are lightly browned.
- Add dried thyme, salt & pepper; mix well and cook for another 2 minutes. Remove from heat and keep aside.
- Heat 1tsp of oil in the same pan; crack the egg directly into the pan. Season with salt and pepper and cook till your desired consistency. Serve hot over the cooked veggies.