Wash and chop wild mushrooms, dice the potatoes and optional vegetables, and finely chop fresh herbs if using.

In a large non-stick skillet, heat olive oil over medium heat. Add diced potatoes, season with salt and pepper, and sauté for 15-20 minutes.

Add prepared wild mushrooms to the skillet with crispy potatoes and cook for 5-7 minutes, stirring gently.

In a separate skillet, heat oil or butter and crack in the eggs, cooking for 3-5 minutes until done to your liking.

Assemble by spooning the hash onto plates and topping with cooked eggs. Garnish with fresh herbs.