For the hash brown patties:
2 medium potatoes, peeled and grated
1 tbsp olive oil
1pinch of salt
½ tsp black pepper
½ tsp chilli powder
½ tsp garlic powder
40g Parmesan, grated
For the baps:
2 large , deep portobello mushrooms, stalks removed
Salt and black pepper
2 tbsp tomato relish
2 brioche, sourdough or crusty baps, split
2 small eggs, cooked over-easy
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a large baking tray with parchment paper.
- Place the grated potato in a bowl and rinse with cold water. Drain well, then transfer the potato to a clean tea towel and squeeze as much water out as possible. Place the potato in a dry bowl.
- In a small bowl, combine the butter, oil, salt and spices. Microwave on high for 30 seconds until the butter has melted. Pour this mixture over the potatoes. Add the Parmesan and stir well to combine.
- Spread the potato mixture out in an even layer on the prepared baking tray.
- Cook on the lowest rack of the oven for 18-20 minutes, then transfer to the top rack, rotating the tray as you do so (there is no need to flip the hash brown). Cook for another 10-12 minutes or until crispy.
- Meanwhile, spray the mushrooms with cooking spray and place gill side-down on a baking tray in the centre of the oven. Cook for five minutes until just tender. Flip the mushrooms over and cook for another few minutes until soft.
- To serve, use a pastry cutter around the same diameter as the baps to cut out 1-2 hash browns per person.
- Spread some tomato relish into each split bap, then pile up each one with 1-2 hash brown patties, the roasted mushroom and an over-easy egg.
Per Serving 682kcals, 27.9g fat (13.6g saturated), 85.4g carbs, 5g sugars, 24.3g protein, 7.4g fibre, 0.92g sodium
For a special touch, gently crack an egg into each mushroom hollow once you flip them. Continue to cook in the oven until the mushrooms are soft and the whites of the eggs have set.
Prefer a meatier start to your day? Then try out the meat-lovers breakfast bap