Yield: 4 servings
|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|
|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.