Dessert

Smoky Mushroom & Potato Hash with Oaty Thins Recipe

ByBen Miller January 4, 2026January 4, 2026

Introduction

This smoky mushroom and potato hash is a comforting and hearty dish, perfect for any time of day. Paired with crispy oaty thins and topped with runny eggs, it’s a flavorful and nourishing meal that’s easy to prepare at home.

A white plate set on a larger round metal plate, placed on a white marbled textured surface, holds a dish with three layers. The bottom layer is a coarse, beige oat or grain base spread evenly across the plate. On top of this, there are charred pieces of roasted potatoes and mushrooms, browned with a mix of golden and dark edges, scattered across, with some vibrant red grilled tomato halves nestled among them. The top layer features a sunny-side-up egg with a bright yellow yolk slightly runny and a smooth white covering most of the yolk area. A silver fork is resting on the plate with its prongs piercing one of the tomato halves. Nearby, on the right, is a clear glass cup filled with light brown coffee. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g porridge oats
70ml fortified soya milk
½ tsp baking powder
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

Instructions

Step 1: Combine the oats and soya milk in a large bowl and blitz with a hand blender until the oats break down to a less coarse texture. Set aside to soak for 10 minutes.
Step 2: Meanwhile, boil the potato wedges for 5 minutes, then drain well.
Step 3: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the mushrooms, red onion, and smoked paprika, cooking for a few minutes until softened.
Step 4: Add the boiled potatoes to the pan and cook for about 10 minutes, turning occasionally to brown evenly.
Step 5: Stir in the halved vine tomatoes and cook for another 5 minutes until they soften.
Step 6: The oat mixture should now be thickened. Mix in the baking powder by hand until combined.
Step 7: Divide the oat mixture in half. With wet hands, press one half into a thin disc on a plastic chopping board.
Step 8: Carefully lift the disc with a palette knife and cook in a dry non-stick frying pan for 2 minutes on each side until golden. Transfer to a plate and repeat with the second half.
Step 9: While cooking the second oat thin, push the potato mixture to one side of its pan. Crack in the eggs and cook for 2-3 minutes until the whites are set but yolks remain runny.
Step 10: Serve the oat thins topped with the smoky mushroom and potato hash and the fried eggs.

Tips & Variations

Use different mushrooms such as chestnut or shiitake for varied flavor and texture.
Swap rapeseed oil for olive oil for a slightly different taste.
Add chopped herbs like parsley or chives on top for freshness.
For a vegan version, omit eggs or replace with tofu scramble.

Storage

Store leftover oat thins and mushroom hash separately in airtight containers in the fridge for up to 2 days. Reheat in a non-stick pan over low heat until warmed through. Eggs are best cooked fresh but can be poached or scrambled again if needed.

How to Serve

A white plate sits on a larger round metal tray, both placed on a white marbled surface. The dish has three main layers: the bottom layer is a beige, coarse-textured base spread evenly across the plate. Above this is a mix of golden to dark brown roasted potato chunks and slices of red tomato, scattered around but mostly near the edges. On top is a sunny-side-up egg with a smooth, shiny white and a bright yellow yolk in the center. A fork rests on the right side of the plate, holding a piece of tomato, adding a silver shine to the image. A cup of light brown coffee is placed near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of soya milk?

Yes, you can substitute fortified soya milk with any plant-based milk like almond, oat, or coconut milk. Just ensure it’s fortified for added nutrients.

How do I make sure the oat thins hold together well?

Blending the oats with the milk helps create a sticky batter. Also, pressing the mixture firmly with wet hands and using baking powder helps the oat thins hold their shape during cooking.