Hash Brown, Portobello & Poached Egg Stacks Recipe made with JD Seasonings

Hash Brown, Portobello & Poached Egg Stacks

Prep: 15 mins
Cooking: 20 mins
Total: 35 mins
Serves: 4
Per serving: 288 kcal

288 CALORIES PER SERVING


Hash Brown, Portobello & Poached Egg Stacks made with JD Seasonings AWARD WINNING Cajun

Our homemade hash browns, packed with flavour from our Chips & Wedges Rub, are ideal for a tasty breakfast or brunch, especially stacked with juicy Portobello mushrooms and poached eggs.

Ingredients

Method

STEP 1:
Peel your potatoes and coarsely grate into a clean tea towel. Squeeze and drain the liquid, then chuck your grated potatoes into a bowl.

STEP 2:
Add the onion, beaten egg and chips & wedges rub and mix well.

STEP 3:
Bake the Portobello mushrooms in the oven at 180° for 20 minutes, turning halfway through.

STEP 4:
While the mushrooms are baking, spray a frying pan with low calorie cooking spray. Form the hash brown mixture into circular patties and fry on both sides, for about 5 minutes each, until golden.

STEP 5:
Poach your eggs to your liking.

STEP 6:
Stack your cooked hashbrowns, mushrooms & eggs.

ENJOY!!