Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 400grams baby potatoes, washed and halved
- 200grams mixed mushrooms, washed, drained and diced small
- 1 small white onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 1 pinch salt
- 1 pinch cracked black pepper
- 2tablespoons balsamic vinegar
- 4 medium eggs, free range
Nutrition per serving
648kJ / 155Cal
648 Kilojoules or 155 Calories
7% of daily energy intake*
Protein
9.2grams
Fat
4.7grams
Carbs
15.9grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These crisp bites are a great addition to fried eggs.
Method
Step 1 of 6
Boil the potatoes in a pot of boiling salted water for 15 minutes or until cooked and soft throughout. Once cooked, drain the water and set the potatoes to one side.
Step 2 of 6
Heat up a pan to a medium heat and fry the diced mushrooms for 4 minutes until the liquid evaporates and then remove from the pan.
Step 3 of 6
Fry the onions and garlic for 3 minutes. Remove the onions and garlic from the heat and place in a bowl with the potatoes and mushrooms.
Step 4 of 6
Add the rest of the ingredients apart from the eggs and mash lightly with a potato masher.
Step 5 of 6
Make the mixture into 4 patties and place back onto the pan and fry each side for 3 minutes each.
Step 6 of 6
Remove the patties from the pan and set aside. Fry the eggs for 5 minutes until cooked and serve on top of the hash.
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