Wild Mushrooms Over Creamy Potatoes. Topped With A Fried Egg.
I always love breakfast for dinner, because frankly, my husband makes a stellar fried egg. This evening, we decided to empty out the fridge of left-overs. I find I never have a way to use up all of the mashed potatoes I tend to make for dinner. This was a great way to use those potatoes, and still have a delicious dinner that reminded me of breakfast. I will definitely be making this again, maybe with cous cous or polenta.
- 1 – 2 lbs. various mushrooms (I used Shiitake and Oyster)
- Good glug olive oil
- Hefty pinch red pepper flakes (to taste)
- Sea salt and freshly ground pepper (to taste)
- 4 eggs
- 4 Tbsp butter
- 2-3 large russet potatoes, peeled, chopped, and boiled until tender
- 1 cup milk or heavy cream
- 1 cup grated parmiggiano cheese
- fresh chives
Preheat oven to 400 degrees.
Chop mushrooms into small pieces and toss with oil, salt, pepper, and red pepper flakes. Spread on a single layer over a baking sheet and roast until nice and brown, about 10 minutes or so.
Meanwhile, drain the potatoes and mash with salt, pepper, milk or cream, and 3 Tbsp butter until they’re nice and creamy. Add more or less milk as necessary. Mash in the parmagianno and set aside.
In a cast iron pan or non-stick skillet over medium heat, heat the remaining 1 Tbsp butter until it’s foaming. Crack the eggs into a large round cookie cutter so that they’re sunny side up and contained within the form. Cook until done to your liking, or add some water, cover, and wait until the skins set over the yolk.
Plate with some potatoes, a generous heap of the mushrooms, the fried egg, and some snipped chives.