Mushroom hash stack
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | grams | Butter |
| 3 | slices | Bacon; chopped |
| 1½ | cup | Mushrooms; sliced |
| 4 | Spring onions; chopped | |
| 1 | Red pepper; chopped | |
| 1 | Green pepper; chopped | |
| 8 | Hash browns; frozen | |
| 125 | grams | Grated cheese |
| 6 | Eggs | |
| 500 | millilitres | Milk |
| 1 | tablespoon | Mayonnaise |
| 1 | teaspoon | Mustard |
| 1 | teaspoon | Worcestershire 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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