Portobello Hash
Instructions
Preparation
Boil the baby potatoes and set aside to cool. Once cool, slice them into small pieces.
Dice the red and yellow peppers.
Chop the portobello mushrooms into bite-sized pieces.
Chop the parsley and set it aside.
Mix the Worcestershire sauce, jalapeno juice, and Tabasco, and set aside.
Cooking
Sauté the Portobello mushrooms in a hot pan for a few minutes until cooked, then remove and set aside.
Sauté the onions and peppers in the same pan until they develop a nice color, then mix them with the mushrooms. Ensure all ingredients have a good sear, as this enhances the flavor.
Sauté the potatoes until they are golden, then add the mushroom, pepper, and onion mixture. Season to taste.
Add the Worcestershire sauce, jalapeno juice, and Tabasco mixture to the pan and cook until reduced and flavorful.
Stir in the chopped parsley for a vibrant finish. Set the mixture aside and keep it warm.
Fry the eggs
In a separate non-stick pan, fry the eggs with a runny yolk.
Assemble the dish
Spoon the mushroom mixture onto a plate and top with a fried egg. Garnish with fresh jalapeno slices and more chopped parsley.
Enjoy hot!