Skip to content

Vegetarian, Northern, Eastern and Western France

Garlic parsley mushrooms with potatoes and a fried egg

Garlic parsley mushrooms with potatoes is a vegetarian dish for 4 people, ready in 40 minutes, rated very easy, for about €1.50 per person. It combines button mushrooms with garlic and parsley, pan fried golden potatoes, and a fried egg on top. The key to success is adding the garlic and parsley only at the very end of cooking.

Tonight, garlic parsley mushrooms with golden potatoes and a fried egg on top.

Garlic parsley mushrooms with potatoes and a fried egg
Total time
40 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

This skillet plays on the contrast between crisp golden potatoes and soft garlicky mushrooms. Fresh chopped parsley stirred in at the end brings a green, lively note that lifts the whole dish, and the fried egg on top adds a runny yolk that works like a sauce. It's a simple plate built from just vegetables and eggs, no meat and no fish involved.

This is the kind of weeknight dinner you throw together with whatever is already in the fridge and pantry. Kids like breaking the yolk open with their fork and mixing it into the potatoes, while adults appreciate how honest and uncomplicated it is. It also works as a light Sunday night meal, when you don't feel like tackling anything elaborate.

The ingredients

4 people

Fruits and vegetables

  • button mushrooms 600 g
  • potatoes 800 g
  • garlic 3 cloves
  • parsley 1 bunch

Dairy

  • eggs 4
  • butter 20 g

Pantry

  • olive oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Cut the potatoes into cubes and boil them for 5 minutes, then drain. 5 min

    Parboiling the potatoes guarantees a tender center.

  2. Brown them in a large skillet with the olive oil until crispy. 15 min

    Don't stir too much, that's what creates the golden crust.

  3. In another skillet, sauté the sliced mushrooms in the butter over high heat. 10 min

    A wide skillet and high heat keep them from releasing their water.

  4. Add the chopped garlic and parsley to the mushrooms, season with salt and pepper, then mix with the potatoes.

    A splash of wine vinegar at the end brightens everything up.

  5. Fry the eggs in the same skillet and place one on each plate. 4 min

    Cover the skillet for a minute so the white sets properly.

Our tips to get it right

  • Pick firm, white button mushrooms, they release less water during cooking and brown better.
  • Cut the potatoes into even cubes, about half an inch, so they all cook at the same rate.
  • Use two skillets at once, one for the potatoes and one for the mushrooms, you save time and each vegetable gets properly golden.

The variations

  • Swap the button mushrooms for seasonal ones like chanterelles or oyster mushrooms for more flavor.
  • For an egg free version, add roasted chickpeas to the pan at the same time as the potatoes.
  • For rushed kids, mix the potatoes and mushrooms in a bowl with scrambled eggs instead of a fried one.

What to serve it with

  • A green salad with vinaigrette
  • Grilled country bread
  • A glass of sparkling apple juice

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days, the fried egg doesn't hold up well. Reheat the mushrooms and potatoes in a skillet over medium heat so they crisp back up, and fry a fresh egg right before serving. This dish doesn't freeze well because of the already cooked potatoes.

Questions about this dish

Can I use other mushrooms instead of button mushrooms?

Yes, you can use oyster mushrooms, chanterelles, or a mix of wild mushrooms depending on the season. Just adjust the cooking time, since some mushrooms release more water than others.

Can I prep the potatoes ahead of time?

You can parboil the potatoes a few hours ahead and keep them chilled. All that's left to do is pan fry them until golden right before the meal.

How do I keep the mushrooms from releasing too much water?

Use a wide skillet so they aren't crowded, and cook them over high heat with no lid. The water they release then evaporates as they cook.

Do kids actually like this dish?

Yes, most kids enjoy breaking the fried egg yolk and mixing it into the golden potatoes. You can also scramble the egg instead if your child prefers that.

How long does it take to make a skillet of garlic parsley mushrooms with potatoes and a fried egg?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a skillet of garlic parsley mushrooms with potatoes and a fried egg?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a skillet of garlic parsley mushrooms with potatoes and a fried egg cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with raw garlic

See all