This is my favorite fast-and-easy breakfast hash for weekend mornings when I'm getting up later than I had meant to. Flash-fried mushrooms and jalapeño peppers complement the traditional potato-and-onion hash beautifully and add very little extra time to the preparation and cooking, especially if the potato has been cooked and cooled the night before. The secret to good browned hash is to maximize the vegetables' contact with very hot olive oil — and it's important to use olive oil instead of other vegetable oils because, when hot enough, the vegetables will absorb very little of it.
This hash makes a perfect amount for two people. If you're cooking for more people, just multiply the recipe by the desired number but cook the potato part in portions to avoid layering the potato in the pan.
|Mushroom and Jalapeño Breakfast Hash|
|Recipe by Lisa Turner|
Published on November 25, 2007
Flash-fried mushrooms and jalapeño peppers combined with a traditional potato-and-onion hash for a quick and tasty breakfast — the secret to good browned hash is to maximize the vegetables' contact with very hot olive oil
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