Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 60 grams | Butter |
| 3 slices | Bacon; chopped |
| 1½ cup | Mushrooms; sliced |
| 4 \N | Spring onions; chopped |
| 1 \N | Red pepper; chopped |
| 1 \N | Green pepper; chopped |
| 8 \N | Hash browns; frozen |
| 125 grams | Grated cheese |
| 6 \N | Eggs |
| 500 millilitres | Milk |
| 1 tablespoon | Mayonnaise |
| 1 teaspoon | Mustard |
| 1 teaspoon | Worcestershire sauce |
| \N \N | Chopped parsley to garnish |
| \N \N | A pinch of herbs |
Melt the butter in a saut‚ pan. Cook the bacon until golden.
Stir in the mushrooms, spring onions, peppers and cook for a further 2 minutes. Place 4 hash browns on the base of a greased ovenproof dish.
Spoon over the mushroom mixture and top with the remaining 4 hash browns.
Sprinkle with cheese.
Mix together the eggs, milk, mayonnaise, mustard and Worcestershire sauce.
Pour over the mushroom hash stack.
Sprinkle with a pinch of herbs and parsley.
Bake at 180 C for 50 minutes.
Serve with a mixed salad of your choice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.