Mushroom hash stack

Yield: 4 servings

Measure 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

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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