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Close up of a sandwich made of eggs, mushrooms, and arugula on whole wheat bread, resting on a wooden cutting board. Fork and butter knife to the side.

Egg Sandwich with Mushroom Hash

Egg Sandwich with Mushroom Hash

A hearty breakfast sandwich with fried egg and a savory garlic, potato, and mushroom hash.
By Leanne Brown
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Main Dishes
Cuisine American
Servings 2 Servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Additions
  • tomatoes sliced
  • avocado
  • cheese
Variations
  • potatoes and onion
  • potato and pea
  • collards and bacon
  • zucchini
  • chorizo and green chile
Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."
Keyword 30 minutes or Less, Brunch, Weeknight Meals