Apple Mushroom Breakfast Hash

American breakfast hash thrives in a single hot skillet, where potatoes crisp at the edges. Here, cremini mushrooms and firm apples meet rosemary and thyme for a savory-sweet morning plate.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 13g protein
• 38g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/4 lb Yukon gold potatoes
• 10 oz cremini mushrooms
• 2 medium firm apples such as Honeycrisp or Fuji
• 1 medium yellow onion
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley
• 1 tsp apple cider vinegar

Instructions

1. 1Scrub the potatoes and cut them into 1/2-inch cubes. Place in a microwave-safe bowl with a splash of water, cover, and microwave until just tender, about 4–5 minutes; drain well.
2. 2Wipe the mushrooms clean and quarter them. Core the apples and cut into similar-sized cubes, leaving the skin on for color and texture. Dice the onion and mince the garlic.
3. 3Heat a large 12-inch cast-iron or heavy skillet over medium-high heat. Add the olive oil. When it shimmers, add the drained potato cubes in a single layer and let them sear undisturbed until golden on the bottom, about 4 minutes.
4. 4Add the mushrooms and onion to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown and the onion softens, 6–8 minutes.
5. 5Stir in the apple cubes, thyme, rosemary, garlic, smoked paprika, salt, and pepper. Continue cooking until the apples soften slightly but still hold their shape and everything smells fragrant, about 4 minutes.
6. 6Push the hash to the sides of the skillet to create four small wells. Add the butter to the center, then crack an egg into each well.
7. 7Reduce heat to medium-low, cover the skillet, and cook until the egg whites are set but the yolks are still runny, 3–5 minutes, or longer if you prefer firmer yolks.
8. 8Uncover, drizzle the cider vinegar the edges of the hash for brightness, and scatter chopped parsley over the top. Serve straight from the skillet while hot and shareable.