Poached Egg and Hash Browns

Poached Egg and Hashbrowns with Mushrooms

Poached Egg and Hash Browns with mushrooms!

If you have a leftover potato to add to this dish, it's really tasty!
Servings: 2 yield(s)
Ingredients
  • 1/2 tbsp Rapeseed Oil
  • 2 Eggs
  • 200 g Mushrooms, halved
  • 8 Cherry Tomatoes, halved
  • 1/2 tsp Spanish smoked paprika
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Sea Salt
  • 1 Onion, chopped
  • 1 Cooked potato - optional
Instructions
  1. Sauté the chopped onion in a heated pan with oil.
  2. If you have a left over potato from the previous night's dinner - slice and add to the onion with the mushrooms. Cook for 5 minutes
  3. Add the tomatoes, paprika, salt and pepper. Cook for 5 minutes
  4. Poach the eggs - see the Poached Egg recipe in the Breakfasts section on how to poach the best eggs!