Potato Mushroom Breakfast
These breakfast mushrooms with potatoes are hearty, filling, and super savory. Top with a fried egg or serve as a brunch side dish!
Servings 6 Servings
- 5 potatoes
- 1/2 lb mushrooms
- 1/2 large onion
- 2 tbsp oil for cooking
- 1 tsp salt adjust to taste
- 1/2 cup bacon crisps
Prepare ingredients for the dish.
In a large oiled skillet over medium heat, sauté the diced onions until they soften and begin to turn golden brown.
Next, add in the diced mushrooms to the skillet and cook them until they turn golden brown.
Add cubed potatoes to the skillet and season them with salt. Every few minutes, stir the ingredients so all sides of the potatoes get a nice golden crust.
Once potatoes are cooked through, add in the bacon crisps and stir to combine.
Serve warm and enjoy!
Calories: 135kcal | Carbohydrates: 2g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 520mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg