Sweet Potato and Maitake Mushroom Hash with Poached Egg

By Trent Blodgett

Sweet Potato and Maitake Mushroom Hash with Poached Egg

Serves 2–4

Prep time: 5–10 minutes

Cook time: 15 minutes +/-


Large saute pan

Wooden spoon

Small saucepan for poaching an egg

Slotted spoon


  • Maitakes will begin to shrink and break down when cooked, so keep them in larger pieces to maintain their integrity
  • Watch your heat, everyone’s stovetop is different; you want your veggies to caramelize and not burn; don’t step away from this one!
  • You can poach your egg in advance and rewarm in hot water for 30– 60 seconds, or just poach the egg while you are sauteeing the hash
  • Sous vide is an option for the egg if this is equipment you already own, but not necessary


  • 1 Sweet Potato, peeled and diced into ½” cubes
  • 12 oz Maitake mushroom, broken or chopped into chunks
  • 1 large Red Onion, diced into ½” pieces
  • Juice of 1 Lemon
  • Olive oil
  • 1 Tbsp of California Love All Purpose Chile Blend
  • Parmesan to garnish
  • Sous vide or Poached egg
  • Pepitas (toasted pumpkin seeds) for garnish
  • Salt to taste


  1. In large saute pan, heat olive oil to medium-high, add sweet potato. Cook for approximately 5 minutes, stirring occasionally until the edges begin to brown.
  2. Add onions and stir occasionally until beginning to caramelize.
  3. Add mushrooms and increase heat to high, stirring frequently to prevent burning but being gentle to not smash the sweet potatoes.
  4. Add California love, salt and a squeeze of lemon.
  5. Serve with a poached or sous vide egg on top, sprinkle with pepitas and parmesan cheese.

SWEET POTATO AND MAITAKE HASH was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.