Apple Mushroom Breakfast Hash

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb Yukon gold potatoes
• 8 oz cremini mushrooms
• 2 medium firm apples (Honeycrisp or Granny Smith)
• 1 medium yellow onion
• 2 garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley
• 1 tsp apple cider vinegar

Instructions

1. 1Wash and dice the potatoes into half-inch cubes, leaving the skins on for texture and nutrients.
2. 2Wipe the mushrooms clean and slice them thickly so they hold their shape when sautéed.
3. 3Core the apples and cut them into similar half-inch cubes; leave the peels on for color and bite.
4. 4Dice the onion and mince the garlic so everything is ready before the pan gets hot.
5. 5Heat a large 12-inch cast-iron or heavy skillet over medium-high heat and swirl in the olive oil until it shimmers.
6. 6Add the potato cubes in a single layer, season with salt and pepper, and let them cook undisturbed for 4 to 5 minutes until the bottoms turn golden.
7. 7Stir the potatoes, then add the onion and continue cooking 3 minutes until the onion softens and edges begin to brown.
8. 8Push the potatoes and onion to the side, add the mushrooms to the open space, and sauté 4 to 5 minutes until they release moisture and turn deep golden.
9. 9Stir in the apple cubes, garlic, thyme, rosemary, and smoked paprika; cook another 3 to 4 minutes until the apples soften slightly but still hold their shape and smell fragrant.
10. 10Make four small wells in the hash with a spoon and crack an egg into each well.
11. 11Cover the skillet, reduce heat to medium-low, and cook 3 to 5 minutes until the egg whites are set and the yolks are still runny or cooked to your liking.
12. 12Splash the apple cider vinegar the edges of the pan, sprinkle with fresh parsley, and serve straight from the skillet while everything is hot and aromatic.