Scrambled Eggs With Mushroom Home Fries

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#90741

serves/makes:

ready in:
30-60 minutes

ingredients

2 large white or Yukon gold potatoes, peeled, cut into 1-inch cubes
2 tablespoons butter
1/2 tablespoon extra-virgin olive oil
2 ounces fresh shiitake mushrooms, stemmed and quartered
2 ounces fresh oyster mushrooms, quartered
4 large eggs
2 tablespoons minced fresh parsley

directions

Cook potatoes in a large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes and cool. This can be made one day in advance, held chilled and covered.

Melt half the butter with oil in heavy large skillet over medium-high heat. Add potatoes and saute until golden, turning occasionally, about 15 minutes.

Melt half the remaining butter in medium skillet over medium-high heat. Add the mushrooms and saute until golden, about 6 minutes.

Crack open eggs into a small bowl. Beat lightly with a fork for about 25 strokes. Melt remaining butter in medium non-stick skillet over medium-high heat. Pour the eggs in and move them around with a wooden spatula. Cook the eggs quickly, do not overcook.

Add mushrooms and parsley to the potatoes and toss to combine. Season with salt and pepper. Serve with scrambled eggs.