Savory Sage & Mushroom Breakfast Hash with Fried Eggs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, savory breakfast featuring crispy potatoes, earthy mushrooms, and fresh sage, topped with perfectly cooked sunny-side-up eggs. This american-inspired breakfast ready in about 22 minutes combines potatoes, mushrooms, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 490 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced potatoes
• 8 oz, sliced mushrooms
• 2 tbsp olive oil
• 6, finely chopped sage leaves
• 1, minced shallot
• 4 eggs
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 diced medium potatoes and cook for 10 minutes, stirring occasionally, until golden brown and crispy around the edges.
2. Step 2: Stir in 8 oz sliced mushrooms and 1 minced shallot, cooking for 5 minutes until mushrooms release their liquid and it evaporates, making the skillet sizzle.
3. Step 3: Add 6 chopped sage leaves, 1/4 tsp salt, and 1/8 tsp black pepper. Stir for 1 minute until fragrant and sage begins to crisp slightly.
4. Step 4: Create four small wells in the hash, crack 4 eggs into them, and cook for 3-4 minutes until yolks are still runny but edges of whites are set. Serve immediately with extra sage for garnish.