One large handful of chives finely cutabout ½-3/4 cup
Salt and pepper to taste
½-1cupthinly sliced arugula leaves
Shred the potatoes and toss with salt
Wrap the potatoes in a kitchen towel or cheese cloth and squeeze out all the moisture you can into a medium microwave safe bowl, reserve the liquid and allow the starch to settle to the bottom, pour out the liquid and add the potatoes to the bowl. I usually microwave my potatoes for a couple of minutes to start them cooking and release a bit more moisture- you could skip this step if you don’t have a microwave but the potatoes will be a bit denser and a bit starchier.
Meanwhile in a dry cast iron skillet preheated over a medium low heat add the mushrooms and cook until they just begin to brown and release their juices.
Remove the mushrooms from the pan and set aside.
Add a bit of your choice of oil (olive oil, bacon fat, and butter would all work here) and add the potatoes, distributing evenly in the pan, sprinkle with a dash of salt and black pepper. Cook without disturbing until bottom is golden brown (about 5 minutes). Flip the potatoes and cook until light golden brown then add the mushroom, lightly combine the mushrooms with the hash browns, add about half the chives and then the eggs. Cook over low to medium low until the whites are set and the yolks are to your liking. Covering the pan will speed the process but increase the chances of the yolks cooking through. Top with more chives and arugula and serve.
Hash Brown Shiitake Eggs with fresh chives https://www.recipefiction.com/2015/03/hash-brown-shiitake-eggs-with-fresh-chives.html