Mushroom and Potato Hash

Instructions

1. Prepare the potatoes
   Place the diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for 5-7 minutes until potatoes are just fork-tender but not falling apart. Drain well and set aside to dry slightly.
2. Cook the mushrooms
   Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the cremini and shiitake mushrooms and cook without stirring for 3 minutes to allow them to brown. Stir and continue cooking for another 2-3 minutes until golden. Transfer to a plate.
3. Sauté the aromatics
   In the same skillet, add the remaining olive oil and butter. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and red bell pepper and cook for another 2 minutes until fragrant.
4. Crisp the potatoes
   Add the par-boiled potatoes to the skillet in a single layer. Season with salt, pepper, smoked paprika, and dried rosemary. Let them cook undisturbed for 5 minutes until the bottoms are golden and crispy. Flip the potatoes and cook for another 5 minutes.
5. Combine and finish
   Return the mushrooms to the skillet along with the fresh thyme leaves. Gently combine everything and cook for 2-3 minutes to reheat the mushrooms and allow flavors to meld. Taste and adjust seasoning if needed.
6. Add eggs (optional)
   If using eggs, create four wells in the hash mixture. Crack an egg into each well, cover the skillet, and cook for 3-4 minutes until the whites are set but yolks are still runny (or to your preferred doneness).
7. Garnish and serve
   Sprinkle the hash with fresh chopped parsley. Serve immediately, straight from the skillet or divided among plates. Pair with hot sauce or ketchup if desired.