Mushroom Hash with Poached Eggs Recipe

Fill a large pot with water and bring it to a simmer. Add a splash of vinegar.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant.

Add the sliced mushrooms to the skillet and cook until they have released their moisture and have browned slightly.

Meanwhile, in a separate skillet, heat another tablespoon of olive oil over medium heat. Add the diced potatoes and sprinkle with salt, pepper, and dried thyme. Cook until the potatoes are golden and cooked through.

Carefully crack the eggs into the simmering water and cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs from the water using a slotted spoon and set aside.

Combine the cooked mushrooms and potatoes in the skillet and stir to combine. Season with additional salt and pepper, if needed.

To serve, divide the mushroom hash among 4 plates. Top each plate with a poached egg and sprinkle with chopped fresh parsley.

Enjoy!