Smoky mushroom & potato hash with oaty thins
Serve our mushroom & potato hash with biscuity ‘thins’ to give texture to the hash and eggs, and also pack in cholesterol-busting oats
- Serves: 2 persons
- 100g porridge oats
- 70ml fortified soya milk
- ½tsp baking powder
- 2medium potatoes (275g), unpeeled, cut into slim wedges
- 2tbsp rapeseed oil
- 160g mushrooms, thickly sliced
- 1red onion, roughly chopped
- 1tsp smoked paprika
- 4vine tomatoes, halved
Step 1Tip the oats and soya milk into a large bowl and blitz using a hand blender to break down the oats to a less coarse texture. Set aside for 10 mins to soak.
Step 2Meanwhile, 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 halved tomatoes and leave to cook for 5 mins.
Step 3The oat mixture should now be stiff. Work in the baking powder using your hands, then halve the mixture. With wet hands, press out one half of the mixture on a plastic chopping board to make a thin disc, like a pancake. Carefully lift it off with a palette knife and cook in a dry non-stick frying pan for 2 mins on each side. Remove to a plate, and repeat with the other half.
Step 4While 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, around 2-3 mins. Serve the oat thins topped with the mushroom hash and eggs.