Roasted Potato, Mushroom and Onion Hash with Fried Eggs recipe

Name: Roasted Potato, Mushroom and Onion Hash with Fried Eggs
Total time: 35 min
Yield: 2 servings
Cuisine: British
Ingredients: 400g Potatoes; 200g Mushrooms; 1 Onion; 4 Eggs; 2 tbsp Herbs; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Cooking Oil

A hearty breakfast hash of golden potatoes, mushrooms and onions, finished with perfectly fried eggs and fresh herbs for a satisfying start to the day.

35 min · Easy · British Jump to method

Roasted Potato, Mushroom and Onion Hash with Fried Eggs

Ingredients

2 servings

400g Potatoes
200g Mushrooms
1 Onion
4 Eggs
2 tbsp Herbs
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Cooking Oil

Nutrition	Per serving
Calories	409 kcal
Protein	18.8 g
Carbohydrates	39.5 g
Fat	19.2 g
Saturated fat	4 g
Fibre	5.3 g
Sugar	4.8 g
Sodium	1200 mg

Why this works

A filling, protein-containing brunch dish with useful fibre and micronutrients, but it is moderately high in sodium and energy due to the added oil, eggs and potatoes.

Potassium and vitamin C. Potatoes and onions contribute potassium, while potatoes also provide some vitamin C, supporting normal nerve and muscle function.

B vitamins and selenium. Eggs add B12, riboflavin and selenium, which are important for energy metabolism and immune function.

Fibre and antioxidants. Mushrooms, onions and potato skins provide fibre and plant compounds that support gut health and overall diet quality.

Method

Peel and dice the potatoes, then boil them in salted water for 8 minutes until just tender; drain well.
Heat a little plain cooking oil in a frying pan and fry the potatoes until golden and crisp on the edges.
Add the sliced onion and sliced mushrooms, then cook until softened and lightly browned.
Crack in the eggs and fry to your liking, spooning a little hot oil over the whites to help them set.
Season with salt and black pepper, scatter over chopped herbs, and serve hot.

Prefer the classic version? Sausage and Mushroom Breakfast Hash

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