​Over-Medium Egg Over Crispy Hash Browns with Veggies & Portobello

​Enjoy a savory brunch with this easy recipe for crispy hash browns topped with a perfectly cooked over-medium egg and sautéed portobello mushrooms. A delicious, wholesome breakfast idea!

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There’s something special about a beautifully cooked egg—especially when it’s nestled on top of golden, crispy hash browns and sautéed veggies, all resting on a hearty portobello mushroom cap. This brunch dish is proof that comfort food can be both elegant and nourishing.

The beauty of this plate lies in its simplicity—perfectly seasoned potatoes, earthy mushrooms, a hint of pesto or herb sauce, and that dreamy over-medium egg with a slightly runny yolk that ties everything together. Add a glass of fresh orange juice and citrus on the side, and you've got yourself a brunch that feels like a weekend celebration any day of the week.

Whether you're serving it up for a special occasion or just treating yourself, this savory stack is sure to impress.

Over-Medium Egg Over Crispy Hash Browns & Portobello
Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 2 large eggs
• 2 medium potatoes, peeled and diced small
• 2 large portobello mushroom caps, cleaned and stems removed
• 1 tablespoon olive oil (plus more for cooking)
• 2 tablespoons finely chopped onion
• 1 garlic clove, minced
• 1/4 teaspoon paprika
• Salt & freshly ground black pepper, to taste
• 2 teaspoons chopped fresh parsley or basil
• 2 tablespoons pesto or chimichurri (optional but recommended)
• Optional sides: orange slices, strawberries fresh greens, juice

Instructions:

1. Prep the Potatoes:
   Bring a pot of water to a boil. Add diced potatoes and cook for 5 minutes to parboil. Drain and pat dry with a clean towel.
2. Crisp the Hash Browns:
   In a skillet, heat 1 tablespoon olive oil over medium heat. Add potatoes, spreading them into a single layer. Season with paprika, salt, and pepper. Cook for 10-12 minutes, flipping occasionally, until golden and crisp. Stir in onion and garlic during the last 3-4 minutes of cooking. Toss in chopped parsley or basil and remove from heat.
3. Sauté the Portobellos:
   While potatoes cook, heat a separate pan with a bit of oil. Sear the mushroom caps gill-side down for 3-4 minutes, flip, and cook another 3 minutes until tender. Season with salt and pepper. Optionally, brush with pesto or chimichurri.
4. Cook the Eggs (Over-Medium):
   In a nonstick skillet, heat a small amount of oil or butter over medium heat. Crack in the eggs and let them cook undisturbed until the whites are mostly set, about 2 minutes. Flip gently and cook another 1-2 minutes until yolks are just beginning to firm but still soft and jammy.
5. Assemble:
   Place each portobello cap on a plate. Top with a generous scoop of hash browns. Gently place the over-medium egg on top. Finish with a crack of black pepper and a drizzle of herb sauce if using.
6. Serve:
   Pair with a glass of orange juice, fresh fruit slices, or a simple side salad for the full brunch experience.

Tips & Variations:

​Swap potatoes with sweet potatoes for a sweeter, more nutrient-dense option.

Add spinach or kale for an extra green boost.

Want to go spicy? Sprinkle with chili flakes or a dash of hot sauce.

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