|Sat fat 4g|
For this recipe you need a 25cm non-stick frying pan or a little larger.
Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.
In the frying pan add the olive oil and butter and cook the sliced mushrooms until soft, for about 5 minutes.
While the mushrooms are cooking preheat your grill to medium.
In a bowl lightly whisk the eggs, milk, parsley and a little seasoning.
Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set. Don’t have the grill on too high a temperature. Serve with fresh crisp salad.
2 medium-sized Smooth potatoes (such as Desiree), peeled and thinly sliced (equates to 300g)
100g chestnut mushrooms, sliced
5 medium eggs
1tbsp olive oil
2tbsp chopped fresh parsley
Salt and milled pepper
One pan ham hock & kale hash
This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.
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