Mushroom, Potato, and Arugula Hash with Poached Egg

In a cast iron skillet, pan roast the potatoes with chopped shallots, onion powder, salt, and pepper. Add some oil, cover the skillet, and cook for about 7 minutes, stirring occasionally until potatoes are tender and browned. In a separate skillet, sauté the mushrooms until cooked through. Once both are ready, combine the cooked potatoes and mushrooms with fresh arugula and a small sprinkle of Parmesan cheese. Top the hash with a poached egg and chopped chives. For tips on poaching eggs, refer to Mark Bittman’s guides.