Scrambled Eggs with Wild Mushroom Home Fries
Makes 2 servings
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
Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes, cool. Can be made one day in advance, held chilled and covered.
Melt one tablespoon butter with oil in heavy large skillet over medium-high heat. Add potatoes, sautÃ© until golden, turning occasionally, about 15 minutes.
Melt one-half tablespoon butter in medium skillet over medium-high heat. Add the mushrooms and sautÃ© until golden, about 6 minutes.
Crack open eggs into small bowl. Beat lightly with a fork, for about 25 strokes. Melt one-half tablespoon 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 over cook.
Add mushrooms and parsley to the potatoes, toss to combine. Season with salt and pepper. Serve with scrambled eggs