Mushroom, Leek and Potato Hash with Gently Fried Egg

I still debate whether this is a “potato recipe” or a “mushroom recipe.” Part of me thinks it belongs in the potato bucket, because the key to it’s simplicity is utilizing leftover roasted fingerling potatoes (Any leftover potatoes will do just fine. If you’re really in a pinch, it’s okay to use pre-cooked, frozen potatoes too, so long as they are organic). As I was saying, this hash could easily sit in my sack of potato recipes, but when I think about the morsels that really make it special, I can look nowhere else but the mushrooms. Mmmm, mushrooms. One of my first loves in cooking, because they almost always add depth and distinction to dishes. Dare I say, they also dress them up. And this hash, as cozy as it be, is also elegant. Fit for a formal brunch, but comforting enough for a weekend breakfast alone as well, it’s a mushroom masterpiece complimented by savory fingerlings, leeks, and a perfectly patient egg.

• Crimini Mushrooms

• Leeks

• Leftover Roasted Potatoes or Frozen Potatoes

• Bacon

• Lemon

• Eggs

• Butter

• Salt

• Pepper

*Note- this recipe serves two hungry people. Adjust proportions accordingly.

1. Turn a pan to medium heat and fry bacon to a crisp. Set aside to cool, then crumble into bits.

2. Finely dice 1 large (or 2 baby) leeks and add to a large frying pan over low heat, with one tablespoon of butter. Sprinkle with salt and pepper and saute 2-3 minutes, until leeks just start to soften.

3. Meanwhile, remove the stems and slice 6-8 large crimini mushrooms (or more if you like!). Add to pan with leeks and an additional teaspoon of butter. Toss to coat. Saute another 8-10 minutes, until mushrooms release and reabsorb their juices.

4. While mushrooms are sauteing, dice the potatoes. Add to the large frying pan and stir to coat.

5. Turn a small frying pan to low-medium heat and add 1 teaspoon of butter and swirl to coat the pan. GENTLY crack two eggs and sprinkle with salt and fresh ground pepper. Let the eggs set for two minutes, then, flip and cook one minute more before turning the heat off the pan. (Note, you are responsible for determine the desired level of doneness for your egg yolk!)

6. Just before removing hash from your pan, drizzle with freshly squeezed lemon juice (approximately ¼ of a lemon), and then distribute evenly between two plates. Top with crumbled bacon, and your soft-cooked egg. Crack the yolk and swirl to coat and transform the hash into a creamy, bowl of umami love.