Smoky mushroom & potato hash with oaty thins
The biscuity ‘thins’ here offer a great contrast in texture to the hash and eggs and also pack in cholesterol-busting oats. They’re ideal, too, if you’re trying to go wheat-free.
100g porridge oats 70ml forti ied soya milk
½ tsp baking powder
For the hash
2 medium potatoes (275g), unpeeled, cut into slim wedges
2 tbsp rapeseed oil
160g mushrooms, thickly
sliced
1 red onion, roughly chopped 1 tsp smoked paprika
4 vine tomatoes, halved 2 eggs
Tip the oats and soya milk into a bowl and blitz using a hand blender to break down the oats to a less coarse texture. Leave for 10 mins to soak.
2 Meanwhile boil the potatoes for 5 mins, then drain. Heat the oil in a large non-stick frying pan over a medium heat and cook the mushrooms, onion and paprika for a few minutes until softened. Tip in the potatoes and cook for 10 mins, turning the mixture over every now and then. Stir in the tomatoes and leave to cook for 5 mins.
3 The oaty mixture should be very sti by now. Work in the baking powder and halve the mixture. With wet hands press out half on a plastic chopping board to make a thin disc, like a pancake, then carefully lift it o with a palette knife and cook in a dry non-stick frying pan for 2 mins on each side. Repeat with the other half of the mixture. While the second one cooks, push the potato mixture to the side in the other pan, break in the eggs and cook until the whites are set and the yolks are runny. Serve the oat thins topped with the hash and eggs.
GOOD TO KNOW healthy • folate • ibre • vit c • iron • 3 of 5-a-day
PER SERVING 572 kcals • fat 22g • saturates 3g
• carbs 67g • sugars 11g • ibre 11g • protein 21g
• salt 0.58g