Baked mushroom, potato and cheese hash with eggs
Serves 2
Easy
Total time:
Midweek baked potatoes made even better. Mashed potatoes mixed with gruyere cheese and mustardy mushrooms baked in the oven and finished off with an egg on top, all ready in under an hour
Skip to ingredients
Showing items 1 to 3 of 6
- 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.
