Clean wild mushrooms under cold water and slice into bite-sized pieces. Peel and dice potatoes into small cubes.

Heat olive oil or butter in a non-stick skillet over medium heat. Add diced potatoes, seasoning with salt and pepper. Sauté for 15-20 minutes until golden brown.

Add the cleaned and diced wild mushrooms to the skillet and sauté for about 5 minutes until softened.

Create spaces in the skillet mixture for the eggs and crack them directly into the spaces. Cook until whites are set and yolks remain runny, about 3-4 minutes.

Gently mix the cooked potatoes and mushrooms, and plate the hash. Top with cooked eggs and optionally sprinkle fresh herbs or cheese.