Baked Egg Hash with Pancetta and Mushrooms

Baked Egg Hash with Pancetta and Mushrooms

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A morning in a chilly room. Cup of coffee. Sun beaming through the window. The perfect view. A warm, hearty breakfast fresh from the oven on the table. The first bite is just right. 

That thing you just put in your mouth is this baked egg hash. It is loaded with pancetta and mushrooms. It has a bit of heat, because you didn't forget the pepper. The little, personal sized skillet keeps the hash warm through the entire meal. This is your morning. 

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When I think about having hashbrown for breakfast, they need to live up to the very high standard that The Waffel House has set. I'm sorry, but there is no pile of hashbrowns like the one you get topped with cheese from the Awful Waffle. So, I decided to dress one of my dive favorites up with a baked egg, and a few flavors that I find unique to breakfast - pancetta and mushrooms. 

Don't over think this recipe. Brown your hash, and don't over salt your meal. The pancetta has a natural saltiness, remember it doesn't need any help. 

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Baked Egg Hash with Pancetta and Mushrooms 

Ingredients: (for 2 servings)

  • 2 eggs
  • 2 cups hashbrowns 
  • 1 cup cheddar cheese
  • 1 cup chopped mushrooms 
  • 1/2 cup chopped pancetta 
  • pinch of black pepper 
  • parsley, for garnish 
  1. Preheat oven to 350°F. 
  2. Pat away any excess moisture from hash browns. Brown hash in a skillet over medium heat. 
  3. Preheat skillets in oven for about 5 minutes. Add a little butter or oil to prevent sticking. 
  4. Allow for hash to cool. In a bowl, mix hash with cheese, mushrooms, pancetta and a little black pepper.
  5. Divide mixture evenly between two small cast iron skillets. Bake for 2 to 3 minutes, until cheese is melted. 
  6. Remove skillets from oven, and crack one egg over the top of each serving. 
  7. Bake for 15 to 16 minutes, until egg white is set. 
  8. Garnish with parsley and enjoy. 
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