Baked mushroom, potato and cheese hash with eggs

Baked mushroom, potato and cheese hash with eggs

  • serves 2
  • Easy

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.

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Ingredients

  • floury potatoes 500g, diced into 1cm chunks
  • wild or mixed mushrooms 100-150g, halved if large
  • olive oil
  • butter 1 tbsp, melted, plus a knob extra
  • grainy mustard 1 tbsp
  • gruyère 50g, grated, plus a little extra
  • chives 2 tbsp, chopped
  • eggs 2

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.

Nutritional Information

  • Kcals 543
  • Fat 31g
  • Carbs 42.1g
  • Fibre 5.7g
  • Protein 21.2g
  • Salt 1.7g
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