While the cubes of russet potatoes were boiling, I quickly chopped some garlic, onion, parsley, and these wonderful oyster mushrooms I found at Market Hall.
I couldn’t resist their creamy white supple stalks and their delicately gilled caps. And I thought the subtle flavor of oyster would be a refreshing twist on the hash, like what real oysters do to a stuffing.
I fried everything together with some chopped up leftover Boston Market chicken. I added salt, pepper, thyme, parsley, and a dash of cream. Then I topped each plate of hash with a poached egg.