1 russet potato, cut into small pieces
1 leek, cleaned and chopped
6 ounces oyster mushrooms, broken up
2 cloves garlic, chopped
3 sprigs fresh wide leaf parsley, cut leafs with scissors
2 tbl vegetable oil
salt and pepper to taste
Dash truffle oil (optional)
Heat a cast iron skillet or sauté pan on medium heat. Add the oil and allow it to warm up.
Add the potatoes and season with salt and pepper.
Don't stir for about 4 minutes to allow the potatoes to get a nice crust. Add the leeks and stir to combine.
Once the leeks have cooked down a bit add the garlic and mushrooms.
Cook until the mushrooms are cooked through, around 5 minutes stirring occasionally.
Garnish with the parsley and the truffle oil if you want. Enjoy for breakfast or as a side dish.