Crispy Mushroom & Gruyère Skillet Hash with Dippy Eggs

Instructions

1. 1

   Place 1 lb baby Yukon gold potatoes, quartered in a microwave-safe bowl with a splash of water. Cover with a plate or damp paper towel and microwave on high for 4 minutes until just fork-tender. Drain well and pat thoroughly dry with a paper towel.

   5 min

   Tip: Pre-steaming in the microwave is my favorite weeknight hack—you get that roasted potato texture in a fraction of the time without boiling a big pot of water.

2. 2

   While the potatoes steam, heat a large (12-inch) cast-iron or heavy skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. Once sizzling, add 12 oz cremini mushrooms, wiped clean and halved cut-side down in a single layer. Let them sear completely undisturbed for 4 minutes until deeply browned, then toss and sear for another 2 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

   6 min

   Tip: Do not touch them for the first 4 minutes! Crowding or stirring immediately traps moisture and steams mushrooms instead of caramelizing them.

3. 3

   Push the mushrooms to the perimeter of the skillet. Add the remaining 1 tbsp extra-virgin olive oil to the center, followed by the par-cooked potatoes. Spread them flat and cook undisturbed for 4 minutes until golden and crusty on the bottoms. Stir together with the mushrooms, then add 2 medium shallots, thinly sliced, 3 cloves garlic, minced, 1 tbsp fresh thyme leaves, 1/2 tsp smoked paprika, 1 tsp Dijon mustard, and remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté together for 3 minutes until the shallots soften and become fragrant.

   7 min

   Tip: The Dijon acts like an instant pan sauce emulsifier, lending rich savory depth that cuts right through the earthy mushrooms.

4. 4

   Sprinkle 1 cup shredded Gruyère cheese evenly across the hot hash. Use the back of a spoon to create 4 small wells in the mixture, dropping a dab of the remaining 1 tbsp unsalted butter into the bottom of each well. Crack 4 large eggs directly into the indentations.

   2 min

   Tip: Creating little nests keeps the whites contained so they cook evenly without running all over the edges.

5. 5

   Cover the skillet with a lid or baking sheet, reduce heat to medium-low, and cook for 3 to 4 minutes until the whites are just set and the yolks are still runny and dippy. Remove from heat immediately, garnish with 2 tbsp fresh chives, finely chopped, and serve warm straight from the pan.

   4 min

   Tip: Keep an eye on the eggs in the last minute—residual heat in a cast-iron pan will continue to cook them even after you pull it off the burner.