Mushroom Apple Breakfast Hash

Breakfast hash takes its name from the French hacher, to chop, and thrives as a one-skillet American morning staple. This version browns Yukon Golds with cremini mushrooms and firm apple, finished with rosemary and sage for a savory-sweet bowl.

Serves 4 · 15 min prep · 28 min cook

Estimate for one serving

• 340 cal
• 13g protein
• 32g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 lb Yukon Gold potatoes
• 10 oz cremini or mixed mushrooms
• 1 large firm apple (Honeycrisp)
• 1 small yellow onion
• 1 tsp fresh rosemary, minced
• 1 tsp fresh sage, chopped
• 2 garlic cloves
• 3 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 4 large eggs
• 2 Tbsp chopped chives
• 1 tsp apple cider vinegar

Instructions

1. 1Scrub the potatoes and cut them into 1/2-inch cubes. Place in a microwave-safe bowl, cover, and microwave 4 to 5 minutes until just fork-tender; drain any liquid.
2. 2Wipe and quarter the mushrooms; core and dice the apple; dice the onion; mince the garlic.
3. 3Heat olive oil in a large 12-inch cast-iron or heavy skillet over medium-high heat.
4. 4Add the potatoes in a single layer, season with half the salt and pepper, and cook undisturbed until deeply golden on one side, 4 to 5 minutes. Flip and continue until crisp all over, another 4 minutes; transfer to a plate.
5. 5Add the remaining oil and the butter to the same skillet. Add the onion and cook until translucent, about 3 minutes.
6. 6Add the mushrooms and cook without stirring for 2 minutes, then stir and continue until browned and their liquid evaporates, 5 to 6 minutes total.
7. 7Stir in the garlic, rosemary, sage, smoked paprika, and remaining salt and pepper; cook 30 seconds until fragrant.
8. 8Return the potatoes to the pan along with the diced apple. Toss everything together and cook 2 to 3 minutes so the apple softens slightly but stays bright.
9. 9Splash in the apple cider vinegar and toss to brighten the hash; taste and adjust seasoning.
10. 10Push the hash to the sides to make four wells. Crack an egg into each well, reduce heat to medium-low, cover, and cook until the whites are set and yolks are still runny, 3 to 5 minutes.
11. 11Uncover, scatter chives over the top, and serve straight from the skillet.