Wild Mushroom Hash

Wild Mushroom Hash and Eggs

This recipe has been provided to AEB as is by the Mushroom Council


Recipe by Jack C., Flik Independent School Dining Director of Dining Services and the Mushroom Council.

Yield: 4 servings


  • 2 tbsp. bacon fat drippings
  • 1 1/2 cups oyster mushrooms, cleaned and sliced
  • 1 1/2 cups shiitake mushrooms, cleaned, stemmed and sliced
  • 1 1/2 cups baby portabella mushrooms, cleaned, stems removed and sliced
  • 1 cup button mushrooms, cleaned and sliced
  • 1 large shallot, peeled and minced
  • 4 tbsp. unsalted butter, room temperature
  • 12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
  • Salt and pepper to taste
  • 2 sprigs fresh thyme, stemmed and bruised
  • 4 tbsp. fresh Italian leaf parsley, washed, dried and chopped
  • 8 large eggs
  • 1/2 cup cooked crispy bacon, diced


  1. Melt bacon fat in a 12” 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 7-10 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.
  2. Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add the potatoes, salt and pepper and cook until golden brown and tender, about 8-12 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 3-5 minutes. Remove mushroom pan from heat, and place at the back of the stove.
  3. In a 12” 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 (a runny yolk will be amazing for this recipe). Place 2 fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.

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