Mushroom Cheese Stuffed Hash Browns

Mushroom and cheese stuffed hash browns with a runny egg on top.A classic breakfast dish that’s sure to please anytime.

You know those times when you’re hungry but you just don’t know what you want to eat.  You scope out what’s in the fridge but you can’t find anything appealing at the moment so you move on to the pantry.

Then you go back and open the fridge again only to find the same stuff that was there 5 minutes ago.  Why do we do that?  We open the fridge 6 or 7 times within 15 minutes as if something is going to magically grow there.

Kids are notorious for that but sometimes I find myself doing that too. (not that often though)  Somewhere deep down I’m probably hoping something will just make itself a nice meal for me and my Mr. because I don’t feel like cooking.

Enter these mushroom and cheese stuff hash browns.  It’s a meal that is quick, easy and satisfying.  They not only have melty mozzarella and parmesan cheese inside.  There’s also a mixture of sautéed onions, mushrooms and peppers.

Just as I wrote that I thought how good it would be with some kind of protein in the middle.  Ground turkey or turkey sausage perhaps?  Yeah, I think this needs to happen again.

The first layer of potatoes goes in.  Then in with the mushroom, pepper and onion mixture then the cheeses.  Then the second layer of potatoes goes in.  As you’re cooking go around the pan with a spatula tucking the potatoes in.  Let the bottom layer brown, then a flip onto a plate with the browned side up. Then you slide it back into the skillet with the browned side up facing you.

So easy.

Get that fork ready.

Mushroom Cheese Stuffed Hash Browns

Recipe by Allspice and NutmegCourse: 🥘 Recipes u0026amp; Cooking Tips

Servings

2

servings

Prep timeminutes

Cooking time

15

minutes

Calorieskcal

I used 1 large and 1 medium potato. It was enough to make this in a 7 inch skillet. Yield 2 servings.

Ingredients

• 2 medium or large potatoes

• Oil of choice for sautéing

• 1/2 of a large red bell pepper

• 1/2 cup mushrooms, sliced

• 1/2 of a medium onion, chopped

• 2 small cloves garlic minced

• 1/2 teaspoon dried oregano

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• 1/2 cup grated mozzarella

• 1/4 cup grated parmesan

• 2 eggs

Directions

• Heat the oil in a non-stick skillet. Toss in the vegetables and the garlic, season with salt and pepper and sauté until the vegetables are tender. Add the oregano and cook until fragrant. About 20 seconds. Transfer to a bowl and set aside.
• Fit a food processor with the grater blade and grate the potatoes.
• Place grated potatoes in a clean kitchen towel and ring out to remove excess moisture.
• Return the same skillet that the vegetables were in to the burner and heat 2 tablespoons oil on medium-high.
• Evenly spread 1/2 of the grated potatoes in the skillet. Add the cooked vegetables and the cheeses.
• Top with the remaining potatoes.
• With a spatula go around and tuck the edges in until it looks like a disk. Also press down lightly on the potatoes with a spatula.
• Cook for 4-5 minutes until the potatoes are crispy brown on the bottom.
• Flip the potatoes over onto a plate. Then slide the potatoes back into the skillet with the brown side up.
• Cook another 5 minutes or so until crispy brown.
• Meanwhile, heat 2 teaspoons oil in another small non-stick skillet on medium-high. Crack the eggs into the skillet one at a time. Cook for 1 minute. Season with salt and pepper and add a lid and cook for another 2 minutes or so until cooked.
• Transfer the potatoes to a plate, slide the eggs on top. Season with salt and pepper.
• Enjoy!