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Wild Mushroom Hash and Eggs

  • Author: Jack C., Flik Independent School Dining, Director of Dining Service
  • Yield: 4 servings 1x


  • 2 tbsp. bacon fat drippings
  • 1 ½ cups oyster mushrooms, cleaned and sliced
  • 1 ½ cups shiitake mushrooms, cleaned, stemmed and sliced
  • 1 ½ cups baby portabella mushrooms, cleaned, stems removed and sliced
  • 1 cup button mushrooms, cleaned and sliced
  • 1 large shallot, peeled and minced
  • 4 Tbsp. unsalted butter, room temperature
  • 12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
  • Salt and pepper to taste
  • 2 sprigs fresh thyme, stemmed and bruised
  • 4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped
  • 8 large eggs
  • ½ cup cooked crispy bacon, diced


  1. Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes.
  2. Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add the potatoes, salt and pepper and cook until golden brown and tender, about 8-12 minutes. Return the mushroom mixture back to pan with the potatoes. Add herbs and stir to incorporate.Lightly pat down the whole mixture into a single layer and allow to cook until a light crust forms, about 3-5 minutes. Remove mushroom pan from heat, and place at the back of the stove.
  3. In a 12” non-stick skillet, melt the last 2 tablespoons of butter and crack open the eggs into a single layer on the bottom of the pan. Season with salt and pepper and cook until desired doneness (a runny yolk will be amazing for this recipe). Place 2 fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.

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