Baked mushroom, potato and cheese hash with eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 500g floury potatoesdiced into 1cm chunks
- 100-150g wild or mixed mushroomshalved if large
- olive oil
- 1 tbsp buttermelted, plus a knob extra
- 1 tbsp grainy mustard
- 50g gruyèregrated, plus a little extra
- 2 tbsp chiveschopped
- 2 eggs
Nutrition: per serving
- kcal543
- fat31g
- carbs42.1g
- fibre5.7g
- protein21.2g
- salt1.7g
Method
step 1
Boil the potatoes in a big pan of salted water until almost tender. Drain well, and tip back into the pan to steam dry for a few minutes.
step 2
Heat oven to 220C/fan 200C/gas 7. Tip the wild mushrooms, 1 tbsp olive oil, melted butter, mustard, cheese and most of the chives into the potato pan with plenty of seasoning, and mix everything together well. Grease a small baking tray/tin or small individual dishes with a little more butter, then tip in the potatoes and mushrooms. Squash down to flatten and crush together. Make 2 dips in the mixture (you’ll be cracking the eggs into these later). Scatter a little more cheese over the top and bake for 25-30 minutes until golden.
step 3
Crack the eggs into the dips and bake for another 5-8 minutes until cooked to your liking. Sprinkle over the remaining chives to serve.
