King Oyster Mushroom Breakfast Hash
King Oyster Mushroom Breakfast Hash with crispy potatoes, browned mushrooms, and soft eggs cooked in one skillet. Simple, hearty, and ready in 30 minutes.
Ingredients
- 300 g king oyster mushrooms thickly sliced or cut into chunky pieces
- 300 g potatoes diced into 1–1.5 cm cubes
- 4 large eggs
- 30 ml olive oil 2 tbsp or 30 g butter
- 2 garlic cloves minced
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Optional: 15 g chopped parsley or spring onion
Instructions
- Peel and dice the potatoes to roughly 1.5cm cubes. Rinse diced potatoes under cold water, then drain and dry thoroughly. Cut the mushrooms into chunky pieces a little larger than the potatoes.
- Heat a 28 cm skillet over medium heat. Add 15 ml oil (1 tbsp). Add potatoes and a pinch of salt, then cook 10–12 minutes, stirring occasionally, until golden and nearly tender.
- Push potatoes to one side (or remove briefly if crowded). Add remaining 15 ml oil (1 tbsp) and add mushrooms in a single layer. Cook 5–7 minutes over medium-high heat until browned and lightly crisp at the edges.
- Stir potatoes and mushrooms together. Add garlic and smoked paprika and cook 30–60 seconds until fragrant. Season with salt and pepper.
- Reduce heat to medium-low. Make 4 wells in the hash and crack in the eggs. Cover and cook 3–5 minutes, until whites are set and yolks are cooked to preference.
- Turn off heat. Season eggs lightly, scatter herbs if using, and finish with a small splash of malt vinegar if desired. Serve immediately.
Notes
- Harissa version: Stir 1–2 tsp harissa paste into the hash right after adding the garlic, then cook for 30 seconds before adding the eggs.
- Herby lemon version: Skip smoked paprika and finish with lemon zest plus a squeeze of lemon instead of malt vinegar.
- Smokier version: Add 1/4 tsp ground cumin with the smoked paprika, or a pinch of chilli flakes for gentle heat.