Jul 14 2026
Restaurants›The Wine Kitchen›Potato & Mushroom Hash Recipe

Potato & Mushroom Hash Recipe

Inspired by The Wine Kitchen
Time45m
Serves2

roasted oyster mushroom, roasted red pepper, chimichurri aioli, sunny side egg, mojo onion(vegan optional)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Potato & Mushroom Hash

Chimichurri Aioli

Method

Potato & Mushroom Hash

  1. 1

    Prepare the Ingredients

    Wash and peel the potatoes, then chop them into small cubes. Clean the oyster mushrooms and chop them into bite-sized pieces. Dice the red bell pepper and onion.

  2. 2

    Roast the Vegetables

    Preheat the oven to 425°F (220°C). Toss the potatoes, oyster mushrooms, and red bell pepper with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the potatoes are golden and crispy.

  3. 3

    Cook the Onion

    In a skillet over medium heat, add a splash of olive oil. Add the diced onion and sauté until translucent, about 5 minutes. If making the vegan option, skip the egg in this step.

  4. 4

    Fry the Egg

    In a separate pan, fry the egg sunny-side up in a little olive oil until the whites are set but the yolk is still runny.

  5. 5

    Combine and Serve

    Once the potatoes and mushrooms are roasted, mix them with the sautéed onions. Serve the hash on a plate, topped with the sunny-side egg, and drizzle with mojo sauce.

Chimichurri Aioli

  1. 6

    Make the Aioli

    In a bowl, combine mayonnaise, chopped parsley, oregano, minced garlic, and lemon juice. Stir until well combined. Season with salt and pepper to taste. Set aside.

More from The Wine Kitchen