Cheesy potatoes hash browns with eggs, mushrooms and beans, the ultimate recipe for those of you who love a hearty breakfast or brunch. If time is short during the week and having a cooked breakfast is not quite an option, then this is the perfect excuse to indulge during the weekend. Nothing like taking your sweet time to enjoy your food, while sipping from a nice cuppa.
Hectic mornings don’t give us a chance to sit down, relax and have a nice breakfast. Not when you have to rush to get ready for work, while also getting kids ready for school, and juggling then thounsads other things too. Sounds about right? I know, real life scenario. That is why weekends sound be treasured and made special. When l was a child, Sunday used to be the day when we were having the best meal of the week and a dessert without fail. Everybody was relaxed, no more checking the time to rush through the day, no others things to do. Sunday was indeed a resting day, just like God intended. I so miss those days, who wouldn’t?
So, rather than just a toast with a spread or jam, why not make this amazing potato hash? It is highly nutritious, and so filling. Have l mentioned that it also has some yummy cheese in it? You can choose not to use cheese, but this will really take the hash to the very next level. Potatoes and cheese are always a good match, just like mushrooms and butter. If you don’t happen to have spinach, not a problem. Or you could replace it with kale. I also used kidney beans, they add a nice colour and are loaded with fiber and lots of of vitamins and minerals, so any excuse to throw them in. Any any excuse to have this delicious breakfast hash.
Cheesy potatoes hash browns with eggs, mushrooms and beans
Potato hash with eggs, mushrooms and beans, the ultimate recipe for an amazing breakfast or brunch
- 5 medium potatoes
- 100 g closed cup mushrooms
- 100 g fresh baby spinach
- 1/2 tin kidney beans (200 g)
- 50 g Cheddar cheese
- 1/2 tso salt
- black pepper to taste
- 1 knob of butter
- 2 tbsp oil
- 2 garlic cloves
- 2 eggs
Peel and dice the potatoes, splash them with oil and season with salt
In a non-stick pan, fry the potatoes over a medium heat for about 20-25 minutes until tender and slightly browned. You might need to fry them in 2 batches, depending on the size of your pan.
While the potatoes are cooking, dice the mushrooms and peel and finely chop the garlic cloves.
Melt the butter in a pan, add the mushrooms and garlic and stir for 5 minutes. Add the spinach and cook for a further 5 minutes. Set aside.
Once the potatoes are cooked, add the mushroom mixture to the pan together with the beans.
Make 2 nests in the middle of the pan, and crack the eggs in. Season with pepper and salt and let then fry gently over a low heat until the egg whites are cooked, but the yolks are still runny. Grate the cheese and sprinkle over the potatoes.