Mushroom and Sweet Potato Hash With Poached Eggs

AT NOCHE in Tulsa, Okla., Marco Herrera pulls off a tasty two-step, serving classic Mexican dishes that nod to tradition as well as the familiar Tex-Mex plates so many diners crave.

This hash, lifted from one of his past brunch menus, fits that latter category.

This is the sort of vegetable-forward dish the Texas-born chef can get behind: dimensional, filling, layered. To ensure it satisfies carnivores, too, he sears the mushrooms hot and fast like a steak, deepening their flavor with caramelization. "We're in the Midwest," he explained. "It's cattle country." The rest is easy: Cook the potatoes until tender and return the crispy mushrooms to the pan. A hit of garlic introduces heat. To finish, poached eggs lend heft and, their yolks, an instant golden sauce. Prefer fried? That's fine, too: The chef says proceed however you choose. -Kitty Greenwald

Serves 4
Time 30 minutes