Ingredients:
- 2 Tbsp. bacon fat drippings
- 1½ cups oyster mushrooms, cleaned and sliced
- 1½ cups shiitake mushrooms, cleaned, stemmed and sliced
- 1½ cups baby portabella mushrooms, cleaned, stems removed and sliced
- 1 cup button mushrooms, cleaned and sliced
- 1 large shallot, peeled and minced
- 4 Tbsp. butter, room temperature
- 12 oz. Yukon gold potatoes, washed and quartered
- To taste salt and pepper
- 2 sprigs fresh thyme, stemmed and chopped
- 4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped
- 8 large eggs
- ½ cup bacon, diced and cooked
Directions:
- Melt bacon fat in a 12-inch 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 to 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.
- Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add potatoes, salt and pepper and cook until golden brown and tender, about 8 to 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 to 5 minutes.
- Remove mushroom pan from heat, and place at the back of the stove.
- In a 12-inch, 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.
- Place one or two fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.
