Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoky Mushroom & Potato Hash with Oaty Thins Recipe

★★★★★

4.5 from 146 reviews
  • Author: Ben
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

A hearty and nutritious smoky mushroom and potato hash served with crispy oaty thins and runny fried eggs. This plant-forward breakfast or brunch dish combines the earthiness of mushrooms and potatoes with the wholesome texture of oat pancakes, accented with smoked paprika and vine tomatoes for a flavorful start to your day.

Ingredients

Scale

Oaty Thins

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

Mushroom & Potato 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

Instructions

  1. Prepare the oat mixture: Tip the porridge oats and fortified soya milk into a large bowl and blitz with a hand blender until the oats break down into a less coarse texture. Set aside to soak for 10 minutes, allowing the oats to absorb the milk and soften.
  2. Boil the potatoes: Meanwhile, place the potato wedges into boiling water and cook for 5 minutes to slightly soften. Drain well.
  3. Cook the mushroom hash base: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the sliced mushrooms, roughly chopped red onion, and smoked paprika. Cook for a few minutes until softened and fragrant.
  4. Add and cook potatoes: Add the drained potato wedges to the pan. Cook for about 10 minutes, turning the mixture every few minutes to ensure even cooking and a slight crispiness on the potatoes.
  5. Add tomatoes and finish hash: Stir in the halved vine tomatoes and cook for an additional 5 minutes, allowing the tomatoes to soften and the flavors to meld.
  6. Form and cook the oaty thins: The oat mixture should now be stiff. Work the baking powder into the mixture with your hands. Divide the mixture in half. With wet hands, press one half into a thin disc on a plastic chopping board, similar to a pancake. Carefully transfer it using a palette knife to a dry non-stick frying pan. Cook for 2 minutes on each side until golden and firm. Repeat with the second half of the mixture.
  7. Cook the eggs: While cooking the second oaty thin, push the potato and mushroom hash to one side of the pan. Break in the eggs and cook them until the whites are set but the yolks remain runny, about 2-3 minutes.
  8. Serve: Plate the crispy oaty thins, top them with a generous portion of mushroom and potato hash, and finish with the runny eggs on top for a satisfying and balanced meal.

Notes

  • Use wet hands when shaping the oat mixture to prevent sticking.
  • For firmer eggs, cook a bit longer; for runnier yolks, reduce cooking time.
  • You can substitute rapeseed oil with olive oil if preferred.
  • This recipe pairs well with fresh herbs like parsley or chives for garnish.
  • Ensure to boil potatoes just enough to soften slightly before frying for a crispy texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: British

Keywords: smoky mushroom hash, potato hash, oaty thins, healthy breakfast, vegetarian brunch, smoked paprika recipes, mushroom potatoes, soya milk oats

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenwithben.com/smoky-mushroom-and-potato-hash-with-oaty-thins-recipe/