Mushroom and Jalapeño Breakfast Hash

This is my favourite fast-and-easy breakfast hash for weekend mornings when I'm getting up later than I had meant to. Flash-fried mushrooms and jalapeño peppers complement the traditional potato-and-onion hash beautifully and add very little extra time to the preparation and cooking, especially if the potato has been cooked and cooled the night before. The secret to good browned hash is to maximize the vegetables' contact with very hot olive oil — and it's important to use olive oil instead of other vegetable oils because, when hot enough, the vegetables will absorb very little of it.

This hash makes a perfect amount for two people. If you're cooking for more people, just multiply the recipe by the desired number but cook the potato part in portions to avoid layering the potato in the pan.

Mushroom and Jalapeño Breakfast Hash

Recipe by Lisa Turner Published on November 25, 2007 Flash-fried mushrooms and jalapeño peppers combined with a traditional potato-and-onion hash for a quick and tasty breakfast — the secret to good browned hash is to maximize the vegetables' contact with very hot olive oil Print this recipe Ingredients: 4 tablespoons olive oil 1/2 lb. white mushrooms, chopped 1 large onion, sliced 1 large potato, cooked and cut into 1/2 inch cubes 3 jalapeño peppers, seeded and chopped 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Heat a frying pan large enough to hold the cubed cooked potato in a single layer over high heat. When hot, pour in 2 tablespoons of the olive oil, wait a few seconds, then swirl around the pan. Toss in the mushrooms right away and fry, stirring frequently, for 5 minutes or until they're nicely browned. Remove with a slotted spoon onto paper towel for draining and set aside. Add the other 2 tablespoons of olive oil, wait a few seconds for the oil to heat up without smoking, then add the onion and stir-fry for 2-3 minutes until they brown. Toss in the cooked potatoes and continue to stir-fry for 5 minutes. Add the jalapeños and cook, stirring, for another 3-5 minutes. The potatoes should be well-browned on all sides. Before serving, stir in the salt, add the mushrooms and grind black pepper to taste over the hash. Makes 2 servings