Mushroom Potato Dish
1–10 oz. bag Trader Joes sliced cremini mushrooms
1 large or 2 small russet potatoes, julienned
1 Tbsp. butter
3 eggs, fried over easy
2-3 Tbsp. olive oil for the potatoes
2 Tbsp. olive oil, for the mushrooms
1 tsp. fresh thyme, minced
salt and pepper
parsley chimichurri sauce (recipe follows)
Parsley Chimichurri Sauce:
1-.75 oz. package Trader Joes Italian parsley,
1 large clove garlic
½ c. extra virgin olive oil
1 ½ Tbsp. red wine vinegar
2 tsp. dried oregano
½ tsp. salt
¼ tsp. ground pepper
For the chimichurri sauce, place all the ingredients in a blender and blend until almost smooth. Set aside.
Preheat oven to 400 F. Place the julienned potato sticks in a large bowl. Drizzle olive oil over the potatoes and toss well making sure they are coated well. Place on a baking sheet or two, single layer. Salt and pepper generously. Bake for 15-20 minutes.
Meanwhile, in a large skillet, heat the olive oil. When the oil is hot, sauté the mushrooms and fresh thyme until tender. Salt and pepper generously. Set aside until the potatoes are done.
Melt butter in a large skillet. When hot, fry four eggs in the pan. Turn over for only 30 seconds. Take out of the pan to prevent the yolks from over cooking. You want the yolks to be runny.
When the potatoes are done, place on the bottom of a serving bowl or platter. Next, lay the sautéed mushrooms over the potatoes. Top with the fried eggs. Salt and pepper the eggs. Top each egg with some of the parsley chimichurri sauce. Serve immediately.