Ingredients
Scale
- 1 Tablespoon butter
- 1 large golden or red potato, shredded
- 4 oz. mushrooms, sliced
- Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper, to taste
- A bit of shredded cheddar cheese
- 1 egg
Instructions
- In a medium frying pan over medium heat, melt half the butter, then add the shredded potato. Cover and cook over medium heat for a few minutes, checking frequently. When the hashbrowns are nicely browned on the bottom, flip them over and cook until browned on the other side.
- Add the rest of the butter to the pan with the mushrooms and stir to mix. Cover and let cook a few minutes, then stir. Repeat until the mushrooms are tender. Season to taste.
- Top with cheese, cover and cook for a couple more minutes until the cheese is melted. Remove the hashbrowns from the pan and cook the egg to your liking. Slide the egg onto the hash and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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