MENU
JOIN
Poached Eggs Poached Eggs
Spinach-Mushroom Scrambled Eggs Spinach-Mushroom Scrambled Eggs
Chicken and Egg Hash Chicken and Egg Hash
Hash Brown Egg Brunch Hash Brown Egg Brunch
Brunch Hash & Egg Bake Brunch Hash & Egg Bake
Corned Beef Hash and Eggs Corned Beef Hash and Eggs
Hash Brown Nests with Portobellos and Eggs Hash Brown Nests with Portobellos and Eggs
Hearty Slow-Cooker Breakfast Hash Hearty Slow-Cooker Breakfast Hash
Southwestern Hash with Eggs Southwestern Hash with Eggs
Hash Brown Omelet Hash Brown Omelet
Mexican Rice with Poached Eggs Mexican Rice with Poached Eggs
Hash Brown Egg Breakfast Hash Brown Egg Breakfast
Mushroom Spinach Omelet Mushroom Spinach Omelet
Mushroom and Egg Breakfast Tacos Mushroom and Egg Breakfast Tacos
Hash Brown Egg Dish Hash Brown Egg Dish
Makeover Hash and Eggs Makeover Hash and Eggs
Potato and Mushroom Gratin Potato and Mushroom Gratin

Mushroom and Brown Rice Hash with Poached Eggs

4.5 | 2 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Lily Julow, Lawrenceville, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 21, 2022

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia

Test Kitchen tips
  • This is a great recipe to use up leftover rice, quinoa or roasted potatoes. You'll need about 2 cups in place of the package of ready-to-serve rice.
  • White button mushrooms can be used in place of baby portobello mushrooms, but the baby portobellos add a richer, more earthy flavor to the dish.
    • Health Tip: This is a great weeknight dinner or brunch option for anyone following a gluten-free diet.
    TEST KITCHEN APPROVED

    Mushroom and Brown Rice Hash with Poached Eggs

    4.5 | 2 Reviews Add your review
    Yield:4 servings
    Prep:15 min
    Cook:15 min
    Save Saved Saving print

    Ingredients

    • 2 tablespoons olive oil
    • 1 pound sliced baby portobello mushrooms
    • 1/2 cup chopped sweet onion
    • 1 package (8.8 ounces) ready-to-serve brown rice
    • 1 large carrot, grated
    • 2 green onions, thinly sliced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon caraway seeds
    • 4 large eggs
    Text Ingredients
    Shop Recipe

    Directions

    1. In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through.
    2. Meanwhile, place 2-3 in. water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip each egg into water.
    3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

    Nutrition Facts

    1 serving: 282 calories, 13g fat (3g saturated fat), 186mg cholesterol, 393mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.
    Loading Popular in the Community
    Loading Reviews