Mushroom hash stack

4 servings

Ingredients

QuantityIngredient
60gramsButter
3slicesBacon; chopped
cupMushrooms; sliced
4Spring onions; chopped
1Red pepper; chopped
1Green pepper; chopped
8Hash browns; frozen
125gramsGrated cheese
6Eggs
500millilitresMilk
1tablespoonMayonnaise
1teaspoonMustard
1teaspoonWorcestershire sauce
Chopped parsley to garnish
A pinch of herbs

Directions

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.

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