Preparing for vacation in late February, we went through the inevitable process of eating ourselves out of fresh food. The final dinner before we left, all that was left in our refrigerator was 8 mushrooms, a bit of cheese, 4 eggs, half a cucumber, a bit of onion and 3 slices of raw bacon. A quick look through the freezer brought up a bag of hash browns- something we never buy (I honestly have no idea how they got there).
Sometimes great dishes are stumbled upon by accident. This is one of those dishes.
Bacon, Egg & Mushroom Hash
Hollandaise from The Kitchn
serves 2 for a generous main meal
3 slices bacon, chopped into small pieces
1/4 large white onion, finely diced
8 mushrooms, sliced
3 cups of frozen hash browns or diced, cooked potato
salt & pepper
1 clove garlic
1/4 cup grated cheddar
parsley or chives
1/4 cup light mayonnaise
1/4 teaspoon dijon mustard
2 tsp lemon juice
1Tbsp unsalted butter
kosher salt cayenne pepper
In a large nonstick pan, cook bacon over medium heat until crispy. Remove bacon and reserve all of the resulting fat. Add onions and cook, over medium low heat, until softened (~7 minutes) and set aside with bacon. Add half the bacon fat to the pan, heat over medium heat until hot and add mushrooms. Saute until browned (while they are cooking, prepare a saucepan with boiling water to poach the eggs) and set aside with bacon and onions. Add half of the remaining bacon fat (a quarter of the total) to the pan and heat over medium-high heat. Add hash browns, stir well to coat with fat and spread out to form an even layer; season generously with salt and pepper and cook 5–7 minutes until crispy and golden brown. Drizzle uncooked side with remaining bacon fat and carefully turn over. Cook for 3-4 minutes, then top with onions, bacon and mushrooms, and leave to cook for an additional for 2-3 minutes. When the potatoes are golden on the second side, stir the mixture well, lower temperature to lowest setting, sprinkle cheese and cover, leaving the cheese to melt while the eggs poach.
When the hash browns first go into the pan, prepare the mock hollandaise: whisk the mayonnaise, Dijon, and lemon juice until blended and very smooth. Melt the butter and stir in quickly to suspend it in the mayonnaise. Season with pinches of kosher salt and cayenne pepper.
Divide the hash over two bowls and serve topped with two poached eggs, a drizzle of hollandaise and a sprinkle of fresh parsley or chives (not pictured but lovely). The first time I made this, we had it with sliced cucumbers on the side, a tradition we can’t seem to shake. Sliced tomatoes are nice as well. The freshness of cucumber or tomato is a great balance to the richness of the hollandaise and eggs. It’s certainly richer fare than we usually eat- not the kind of thing to have every day but delicious and comforting on a dreary day.