Make this comforting baked mushroom, potato and cheese hash, then check out our classic hash browns, corned beef hash, potato cakes and more easy brunch ideas.


  • 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


  • 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.



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