Egg Sandwich with Mushroom Hash

 

• https://www.leannebrown.com/egg-sandwich-mushroom-hash/ 

  
  

  1 Tbsp butter

• 1 small potato diced

• 1/2 lb mushrooms sliced

• 2 cloves garlic

• 2 large eggs

• Salt and pepper

• 2 rolls, English muffins or 4 slices of bread

• tomatoes sliced

• avocado

• cheese

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• 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 in 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 again. 

• Salt and pepper are critical to these ingredients, so don’t worry about overdoing it.

• 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 

• Toast the bread or bun, then assemble it into a sandwich