Baked mushroom, potato and cheese hash with eggs

Name: Baked mushroom, potato and cheese hash with eggs
Total time: 50 min
Yield: Serves 2
Cuisine: British
Ingredients: 500g floury potatoes, diced into 1cm chunks; 100-150g wild or mixed mushrooms, halved if large; olive oil; 1 tbsp butter, melted, plus a knob extra; 1 tbsp grainy mustard; 50g gruyère, grated, plus a little extra; 2 tbsp chives, chopped; 2 eggs

Preparation and cooking time
- Total time50 mins
Easy
Serves 2

Ingredients

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

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.