4 strips bacon, cut into 1 inch pieces
1 pound fall wild mushrooms,
cleaned & sliced or chopped
1 small leek, split, rinsed & diced
1 sweet potato, peeled &
cut into 1/2 inch pieces
1-2 cloves garlic, chopped
1 pound Brussels sprouts, trimmed & sliced
1T chopped fresh thyme or 1 tsp dried
salt & pepper to taste
Cook the bacon in a pan over medium heat until crispy, remove from pan, drain on a paper towel & set aside.
Add the leek & sweet potato to the pan & saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the mushrooms and saute a few minutes.
Add the Brussels sprouts, saute until tender, about 5 minutes.
Season w/salt & pepper.
Let cook without stirring until the bottoms start to caramelize, about 5 minutes, mix everything up, let brown for another 5 minutes & mix again. Repeat until vegetables are tender & nicely caramelized.
Season w/salt & pepper to taste.
Create 4 small wells in the hash, add the eggs & cook until the desired level of done-ness.
Sprinkle w/crispy bacon pieces.
Serve w/toasted baguette.
Option: Place the pan in the oven to finish cooking the eggs & to ensure that the tops of the eggs cook fully.
Recipe demonstrated by
Certified Executive Chef
Thomas M Chulick
owner of the Back Door Cafe in Johnstown, Pa.
at the Gary Lincoff Mid-Atlantic Mushroom Foray,
North Park in Allegheny County near Pittsburgh, Pa.
September 13, 2014