Ingredients
Original recipe: 4 skillet portions with eggs. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 750 gPotatoes peeled and cut into 1 cm cubes
- 350 gMushrooms diced
- 200 gOnion diced
- 30 gButter
- 30 mlNeutral oil
- 4 eachEggs
- 15 gParsley chopped
- ¾ tspSalt
- ½ tspBlack pepper
- 1500 mlWater for boiling
Make it
- Put potatoes in a saucepan with the measured water and bring to a boil. Simmer for 6–8 minutes until just tender, then drain and let steam dry.
- Heat half the oil and half the butter in a large skillet. Brown mushrooms and onion over medium-high heat for 8–10 minutes and transfer to a bowl.
- Add the remaining butter and 10 ml oil to the skillet. Fry potatoes for 10–12 minutes, turning occasionally, until golden. Return mushrooms and onion and add salt and pepper.
- Heat the remaining 5 ml oil in a small nonstick skillet. Cook the eggs, turning carefully if needed, until whites and yolks are firm.
- Fold parsley through the hash, divide between plates and top each portion with an egg.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.