Ingredients Jump to Instructions ↓

  1. 2 large white or Yukon Gold potatoes, peeled, cut into 1-inch cubes

  2. 2 tablespoons butter

  3. 1/2 tablespoon extra-virgin olive oil

  4. 2 ounces fresh shiitake mushrooms, stemmed and quartered

  5. 2 ounces fresh oyster mushrooms, quartered

  6. 4 large eggs

  7. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Preparation : Cook potatoes in large saucepan of boiling salted water until just tender, about12 minutes. Drain potatoes, cool. Can be made one day in advance, held chilledand covered. Melt one tablespoon butter with oil in heavy large skillet over medium-highheat. Add potatoes, saut until golden, turning occasionally, about 15 minutes. Melt one-half tablespoon butter in medium skillet over medium-high heat. Add themushrooms and saut until golden, about 6 minutes. Crack open eggs into small bowl. Beat lightly with a fork, for about 25 strokes.Melt one-half tablespoon butter in medium non-stick skillet over medium-highheat. Pour the eggs in and move them around with a wooden spatula. Cook the eggsquickly, do not over cook. Add mushrooms and parsley to the potatoes, toss to combine. Season with salt andpepper. Serve with scrambled eggs.


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