Smoky Mushroom Potato Hash with Oaty Thins: A Hearty and Savory Breakfast Option

Kickstart your day with a flavorful and satisfying breakfast with our tantalizing smoky mushroom potato hash served with crispy oaty thins. This delectable dish combines the earthy flavors of mushrooms, tender potatoes, and aromatic spices, creating a symphony of textures and tastes.

Ingredients:

For the Hash:

* 1 pound russet potatoes, peeled and diced
* 1 tablespoon olive oil
* 1 large yellow onion, chopped
* 8 ounces shiitake mushrooms, sliced
* 4 ounces cremini mushrooms, sliced
* 1 teaspoon smoked paprika
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

For the Oaty Thins:

* 1 cup rolled oats
* 1 tablespoon whole wheat flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup water

Instructions:

1. Prepare the Hash: Heat the olive oil in a large skillet over medium heat. Add the potatoes and cook until golden brown on all sides. Remove from the skillet and set aside.
2. Sauté the Vegetables: Add the onion to the skillet and cook until softened. Add the shiitake and cremini mushrooms and cook until tender and browned.
3. Season the Hash: Stir in the smoked paprika, cumin, salt, and black pepper. Add the potatoes back to the skillet and cook until warmed through.
4. Make the Oaty Thins: In a medium bowl, combine the oats, flour, baking powder, and salt. Gradually add the water while stirring until a dough forms.
5. Shape the Thins: Divide the dough into eight equal portions and shape them into thin discs.
6. Cook the Thins: Heat a lightly greased griddle or skillet over medium heat. Cook the oaty thins for 2-3 minutes per side, or until golden brown.

Serve and Enjoy:

Arrange the smoky mushroom potato hash on plates and top with the crispy oaty thins. Dig in and savor this delectable and nutritious breakfast that will fuel your morning and leave you feeling satisfied.

Tips:

* For added smokiness, use smoked salt or paprika.
* Experiment with different types of mushrooms, such as oyster or button mushrooms.
* Serve with your favorite poached or fried eggs for a complete protein-packed breakfast.
* Leftover hash can be refrigerated for up to 3 days and reheated in a microwave or skillet.