Start by dicing the potatoes into small cubes and clean and slice the wild mushrooms. Set aside vegetables.

In a non-stick skillet, heat olive oil over medium-high heat and add the diced potatoes. Season with salt and pepper and cook for 15-20 minutes until golden brown.

Lower the heat, add the sliced wild mushrooms and any additional vegetables, and sauté for 5-7 minutes until tender.

In a frying pan, heat more olive oil or butter and cook the eggs to your preference for 3-4 minutes.

Serve the Wild Mushroom Hash on a plate and top with cooked eggs, allowing the yolk to cascade over the hash.