Mushroom Sage Breakfast Hash

Breakfast hash has long been a thrifty American skillet staple, turning humble potatoes into something golden and satisfying. This version leans on deeply browned mushrooms and fragrant fresh sage, finished with eggs in one hearty pan.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 15g protein
• 38g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb cremini or mixed mushrooms, sliced
• 1.5 lb Yukon Gold potatoes, diced 1/2-inch
• 2 tablespoons fresh sage leaves, chopped
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 large eggs
• 2 tablespoons fresh parsley, chopped, for finish
• to taste hot sauce or chili flakes, optional

Instructions

1. 1Place the diced potatoes in a medium saucepan, cover with cold water by an inch, and bring to a boil. Cook until just fork-tender, about 8–10 minutes, then drain thoroughly and set aside to steam-dry.
2. 2Heat a large 12-inch cast-iron or heavy skillet over medium-high heat. Add two tablespoons of the olive oil.
3. 3Add the sliced mushrooms in a single layer and cook undisturbed for 3–4 minutes until deeply browned on one side. Stir and continue cooking until golden and most moisture has evaporated, about 5 more minutes. Transfer mushrooms to a plate.
4. 4Reduce heat to medium. Add the remaining olive oil and the butter to the same skillet. Sauté the onion and bell pepper until softened and lightly caramelized, 5–6 minutes.
5. 5Stir in the minced garlic and chopped sage; cook just until fragrant, about 30–45 seconds.
6. 6Return the drained potatoes to the skillet. Season with smoked paprika, salt, and black pepper. Press the mixture gently into an even layer and let it crisp without stirring for 4–5 minutes.
7. 7Flip and stir sections of the hash, then nestle the reserved mushrooms back in. Create four small wells in the hash.
8. 8Crack an egg into each well. Cover the skillet and cook over medium-low heat until the whites are set and yolks are still runny, 4–6 minutes, or longer for firmer yolks.
9. 9Remove from heat. Scatter chopped parsley over the top and finish with a grind of black pepper or hot sauce if desired. Serve immediately straight from the skillet.