A hearty breakfast sandwich with fried egg and a savory garlic, potato, and mushroom hash.
- 1 tablespoon butter
- 1 small potato, diced
- ½ pound mushrooms, sliced
- 2 cloves garlic
- 2 large eggs
- Salt and pepper
- 2 rolls, English muffins or 4 slices of bread
- Melt half the butter in a pan on medium heat, then throw in the potato and cook for 5 minutes, stirring minimally. Season with salt and pepper
- Add the mushrooms and garlic, as well as a splash of water if the potatoes are getting stuck to the pan. Cook for another 5 minutes, until the mushrooms are brown and have shrunk down.
- Test the potato by piercing one piece with a fork. If it goes through easily, you’re done. If not, cook for a few more minutes. (The smaller the potatoes are chopped, the quicker they’ll cook.) Taste and adjust the seasoning to your preferences.
- Melt the other teaspoon of butter in another pan on medium heat. Crack the eggs into the pan and dust with salt and pepper.
- If you like your eggs sunny-side up, place a lid over the pan to ensure the whites will cook through without making the yolks hard. Once the whites are no longer translucent, take them off the heat.
- If you like eggs over-easy, wait until the yolks are cooked but still look runny, then flip each egg with a spatula and let the other side cook for about 15 seconds. That’ll get your whites fully cooked, but keep the yolks runny.
- If you prefer hard yolks, then cook for a little longer.
- Remove eggs to the side and toast the bread or bun. When finished assemble into a sandwich and enjoy.
- tomatoes sliced
- potatoes and onion
- potato and pea
- collards and bacon
- chorizo and green chile