Apple Mushroom Breakfast Hash

Serves 4 · 20 min prep · 25 min cook

Ingredients

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

Instructions

1. 1Scrub the potatoes and dice into 1/2-inch cubes. Place in a microwave-safe bowl with a splash of water, cover, and microwave 4 minutes to par-cook until just starting to soften.
2. 2Wipe the mushrooms clean and quarter them. Core the apples and cut into 1/2-inch chunks, leaving the skin on. Dice the onion and mince the garlic.
3. 3Heat olive oil in a large 12-inch cast-iron skillet over medium-high heat until shimmering. Add the par-cooked potatoes in a single layer and cook undisturbed 4 to 5 minutes until golden on the bottom.
4. 4Stir the potatoes, then add the onion and mushrooms. Season with salt, pepper, smoked paprika, rosemary, and thyme. Cook 6 to 8 minutes, stirring occasionally, until the mushrooms release liquid and begin to brown.
5. 5Push the hash to the sides of the skillet. Add the remaining olive oil to the center, then the apple chunks and garlic. Sauté 3 to 4 minutes until the apples soften slightly but still hold shape and smell fragrant.
6. 6Toss everything together, drizzle with apple cider vinegar, and cook 1 more minute so the vinegar brightens the pan. Taste and adjust seasoning.
7. 7Create four wells in the hash. Crack an egg into each well, reduce heat to medium-low, cover the skillet, and cook 4 to 6 minutes until the whites are set and yolks are still runny (or longer for firmer yolks).
8. 8Remove from heat, sprinkle with chopped parsley, and serve straight from the skillet while the eggs are hot and the apples still have a gentle bite.