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"   This morning we&amp;#039;re coming off a wild Halloween night! The children caroomed around the dark, sidewalk-less streets, whooping at the freedom and fear and free candy. I&amp;#039;m nursing a cup of tea and basking in the glow of what a great neighborhood we&amp;#039;ve landed in, how wonderful it feels to celebrate with the people who live around us. I had prepped some ingredients yesterday to make hash for dinner last night, but we never got around to it. Oh, well. Happens to make a great breakfast, too.    Yesterday I boiled 4 medium red potatoes until they were tender. Then I peeled them and cut them in 1-inch cubes.    I also sliced a pint of mushrooms and minced an onion. I cooked them in olive oil until fragrant and tender.    I removed the onions and mushrooms from the pan. At this point I put the onions and potatoes in the fridge, but if you wanted to eat right away you could go ahead and make dinner. Heat some more oil in that same skillet, then put the potatoes in the pan in 1 layer. Season with salt, pepper and dried thyme. Leave them alone for a couple of minutes, then very gently stir the potatoes and brown on a couple more sides. Add back the onions and mushrooms.    I ate my hash with a fried egg. I heated oil in a nonstick pan, then cracked an egg into the oil. Seasoned with salt and pepper, then cooked over medium heat, covered, until the yolk was beginning to firm and the whites were cooked through. 12 Beautiful Breakfasts and Brunches "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42337/mushroom-hash-16248/>