@mushroom_lore_more: Recipe below 👇 Prep: 15 min | Cook: 30 min | Serves: 4 Ingredients * 1½ lb Yukon Gold potatoes, diced into ½-inch cubes * 10 oz cremini mushrooms, sliced * 1–2 fresh jalapeños, thinly sliced (remove seeds for less heat) * 1 small red bell pepper, diced * ½ yellow onion, diced * 4 large eggs * 2 tbsp butter * 2 tbsp olive oil * 2 garlic cloves, minced * ½ tsp smoked paprika * ½ tsp salt, plus more to taste * 2 tbsp chopped fresh chives (optional) Directions 1. Place diced potatoes in salted boiling water for 5 minutes. Drain thoroughly and pat dry. 2. Heat olive oil in a large cast-iron skillet over medium-high heat. Add potatoes in an even layer. Cook 12–15 minutes, turning occasionally, until golden and crispy. 3. Push potatoes to one side. Add butter, mushrooms, onion, and bell pepper. Cook 6–8 minutes until mushrooms brown and vegetables soften. 4. Stir in jalapeños, garlic, smoked paprika, and salt. Cook another 2 minutes, then toss everything together. 5. Make four shallow wells in the hash. Crack one egg into each well, keeping the yolks intact. 6. Reduce heat to medium-low. Cover loosely and cook 4–6 minutes, until egg whites are set but yolks remain glossy and runny. 7. Remove from heat. Sprinkle lightly with chives, if desired, and serve directly from the skillet. Serve with toasted sourdough or fresh avocado slices. Follow Mushroom Lore & More—our delicious new cookbook is coming soon! #MushroomLoreAndMore #BreakfastHash #MushroomRecipes #JalapenoRecipes #SkilletBreakfast

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Wednesday 04 November 2026 17:08:20 GMT