Apple Mushroom Breakfast Hash

Breakfast hash has long been a skillet staple of American mornings, turning simple ingredients into a hearty plate. This version browns Yukon golds with cremini mushrooms and Honeycrisp apple, finished with sage and eggs.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 345 cal
• 14g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1.5 lb diced Yukon gold potatoes
• 12 oz sliced cremini mushrooms
• 1 large diced Honeycrisp apple
• 1 medium diced yellow onion
• 2 tbsp chopped fresh sage
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 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. 1Place the diced potatoes in a microwave-safe bowl, cover, and microwave on high for 4 minutes to par-cook them until just starting to soften. Drain any moisture.
2. 2Heat olive oil in a large 12-inch cast-iron skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed for 5 to 6 minutes until the bottoms turn deep golden and crisp.
3. 3Stir the potatoes, push them to one side, and add the remaining oil plus the butter. Tip in the mushrooms and onion; cook 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
4. 4Add the diced apple, chopped sage, garlic powder, smoked paprika, salt, and pepper. Continue cooking 4 to 5 minutes until the apple softens slightly but still holds its shape and the hash smells fragrant.
5. 5Splash in the apple cider vinegar and scrape up any browned bits from the pan bottom; the acid brightens the sweet-savory mix. Taste and adjust seasoning.
6. 6Create four small wells in the hash with the back of a spoon. Crack an egg into each well, season the yolks lightly with salt, and cover the skillet.
7. 7Cook over medium heat for 3 to 5 minutes until the egg whites are set but the yolks remain runny, or longer if you prefer firmer yolks.
8. 8Remove from heat, scatter fresh parsley over the top, and divide the hash among warm bowls so each portion gets a fried egg. Serve immediately while the potatoes are still crisp.