Walleye Hash & Eggs Recipe
smothered in a heavenly morel mushroom cream sauce, and topped with 2 eggs your way. Served with a slice of sourdough or multigrain toast.
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Ingredients
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Walleye Hash
Morel Mushroom Cream Sauce
Eggs
Toast
Method
Walleye Hash
- 1
Prepare Ingredients
Dice the potatoes, red bell pepper, and onion into small cubes.
- 2
Cook Potatoes
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they are tender and golden brown.
- 3
Add Vegetables
Add the diced onion and red bell pepper to the skillet with the potatoes. Season with salt and black pepper. Cook for an additional 5 minutes until the vegetables are softened.
- 4
Morel Mushroom Cream Sauce
- 5
Rehydrate Morels
Soak the dried morel mushrooms in warm water for about 30 minutes. Drain and chop them coarsely.
- 6
- 7
Add Cream
Pour in the heavy cream, stirring to combine. Season with salt and black pepper to taste. Simmer for 5-7 minutes until the sauce thickens slightly.
Toast
- 9
Prepare Toast
Toast the slices of sourdough or multigrain bread until golden brown.
