Hash Brown, Portobello & Poached Egg Stacks
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.
- 1/2 x Pot of JD Seasonings Chips & Wedges Rub
- 4 x Maris Piper potatoes
- 1 x Onion, thinly sliced
- 4 x Portobello mushrooms
- 5 x Medium eggs
- Low calorie cooking spray
Peel your potatoes and coarsely grate into a clean tea towel. Squeeze and drain the liquid, then chuck your grated potatoes into a bowl.
Add the onion, beaten egg and chips & wedges rub and mix well.
Bake the Portobello mushrooms in the oven at 180° for 20 minutes, turning halfway through.
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.
Poach your eggs to your liking.
Stack your cooked hashbrowns, mushrooms & eggs.