• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 4 large potatoes, peeled
  • 1 large bell pepper
  • 2 green onions
  • Pinch of salt and black pepper
  • 4 tablespoons olive oil, divided
  • 4 eggs

Is there anything better than waking up to a plate of crispy golden hash browns and eggs? Only if those hash browns are made FunGuy style!

What are FunGuy hash browns? That would be hash browns that are made with a bunch of mushrooms of course. And because color makes everything more palatable, these hash browns have a dose of red and green thrown in too!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends. Cut eat mushroom into bite size pieces. Slice the mushrooms from top to bottom, turn them on the side and slice again to make ½ inch long mushroom sticks. Chop the bell pepper into sticks the same size as the mushrooms and add them to the mushrooms. Finely slice the green onions and reserve about a tablespoon of the green tops for garnish. Add the onions to the bowl.
  2. Shred the potatoes on the largest grate on a cheese grater and place in another bowl filled with water. Stir the potatoes in the water until it has become cloudy then drain and add new cold water. Stir again and drain. Transfer the potatoes to a clean kitchen towel and roll it up and squeeze out excess water.
  3. Transfer the potatoes to a layer of paper towels and add the mushrooms, peppers and onions to the towel. Roll it up and squeeze again to remove excess liquid. Transfer the mushroom, pepper and potato mixture to a dry bowl. Season the mushrooms and potato mixture with a pinch of salt and black pepper.
  4. Pour 2 tablespoons olive oil in to a non-stick pan over medium heat. Add the potato, mushroom and pepper mixture to the pan in a single layer. Cook about 7-10 minutes, flipping the hash browns over with a spatula every 2-3 minutes, or until the potatoes have become golden brown and crisp. Transfer the hash browns to a plate and tent aluminum over it to keep them warm while making the eggs.
  5. Heat the rest of the oil in the pan and reduce the heat to medium low. Crack the eggs into the pan carefully. Let the eggs cook 2-5 minutes or until the white is firm and no longer wet and the edges are lightly crisped. Gently flip the egg over, turn off the heat, and allow the top of the egg cook with the residual heat of the pan for about 1 minute.
  6. Divide the FunGuy hash browns into four portions, add an egg to each and sprinkle with the green onion top. Serve immediately!

Have a Fun meal!