Experiment 1

Needing lunch one day, I thought on the Portabella mushrooms sitting in my fridge and decided I needed to use them. I had already had one package thrown away because I didn't get around to using them, so I hated to waste this one. Then I remembered the wonderful hash browns and veggie omelet of my college years from Louie's cafe in Baton Rouge. These were quite honestly the most amazing hash browns I have ever had (Eat your heart out, Waffle House!). I knew there was no way I could match the ones from back then, but I had found some inspiration. I had some small red potatoes, so I got my chopping board and got to work. I ended up making a pretty tasty skillet hash with the potatoes, mushrooms and one egg. Served with a small piece of French bread and it definitely filled me up for lunch! And it only took about 15 minutes from the first knife stroke to the first fork full entering my mouth.

Skillet Hash
6 petitte red potatoes, diced small
half of a large portabella mushroom
some of the "Trinity" (Creole seasoning made from finely chopped onions, peppers and celery)
Dill weed, salt, pepper to taste
olive oil to sauté
1 large egg

Heat the oil in a skillet then add the potatoes. Add a couple spoon fulls of the Trinity. Use a cover to trap the heat and cook the potatoes throughly, stirring occasionally (This sort of fries the potatoes a little). When the potatoes are starting to get a little brown on the edges, add the mushrooms (and more oil if needed). Stir frequently, but also employ the heat trapping powers of the lid occasionally. Add the seasoning and egg when the mushrooms seem close to done (I should have cooked mine for a tiny bit longer). Stir to scramble the egg and mix all parts together. Serve hot with toasted French bread.