You know those mornings when you’re not exactly starving, but nothing sounds good either? You pace the kitchen, open the fridge, close it, wander over to the pantry like it holds the meaning of life, and then—yep—right back to the fridge again. Like maybe, just maybe, something amazing will appear the seventh time you open that door.
Well, this was born from one of those mornings. I had some potatoes, a handful of mushrooms that were hanging on for dear life, and just enough cheese to make things interesting. What came out of it? Crispy, golden hash browns, stuffed with melty cheese and sautéed veggies, topped with a sunny egg whose yolk runs like melted butter.
Let me walk you through it.
Ingredients
- 2 medium potatoes (or 1 large + 1 medium works too)
- 1/2 red bell pepper, finely diced
- 1/2 cup mushrooms, thinly sliced
- 1/2 medium onion, chopped
- 2 small garlic cloves, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
- 2 eggs
- Neutral oil for cooking (I used avocado oil)
How I Did It
I started by heating a bit of oil in a skillet and tossing in the onion, bell pepper, and mushrooms. I let them get a little golden, then added garlic and oregano for that cozy, savory kick. Once they softened and the kitchen smelled like something worth sitting down for, I scooped everything into a bowl and moved on to the potatoes.
I grabbed my box grater and shredded the potatoes right into a clean kitchen towel. Then came the fun part—wringing them out like they owed me money. Seriously, get that water out or you’ll end up with mush instead of crisp.
Back to the skillet, I poured in a bit more oil and spread half the grated potatoes into the pan like I was laying the foundation for a beautiful house. On top went the veggie mix, then a generous sprinkling of mozzarella and parmesan. Then the rest of the potatoes, pressed down lightly to seal everything in like a crispy little envelope.
After a few minutes on one side (until golden and glorious), I flipped the whole thing onto a plate, then slid it back into the pan to brown the other side. It’s like making a giant hash brown quesadilla.
While that was doing its thing, I cracked a couple of eggs into another skillet. I like mine with a runny yolk, so they got just a minute or so under a lid until the whites were set but the centers still jiggled a bit.
Once the hash brown was golden on both sides, I cut it in half, slid an egg on top of each portion, added a pinch of salt and pepper, and… that was it.
Final Thoughts
This meal hits that perfect spot between indulgent and just-simple-enough-to-make-on-a-whim. It’s crispy on the outside, gooey inside, and the egg just ties it all together. You could definitely toss in some sausage or even a handful of spinach if you’re feeling virtuous. But honestly, this version doesn’t need much.
Just grab a fork—and maybe a napkin for that yolk.
