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Mushroom and Potato Hash with Poached Egg

Mushroom and Potato Hash with Poached Egg

Ingredients (Serves 2)  

  • 1 tbsp. olive oil
  • 1 large onion, finely sliced
  • 300g mushrooms, quartered
  • 200g new potatoes, halved
  • 1 tsp fresh thyme leaves
  • 250g fresh tomatoes, chopped
  • 1 tsp smoked paprika
  • 2 tsp pumpkin seeds
  • 2 large eggs



  • Bring a pan of water to the boil. Boil the new potatoes for around 15 minutes, until fork tender
  • Heat the oil in a large frying pan and fry the onions for 5 minutes until softened
  • Add the mushrooms and thyme and cook, stirring frequently, for 5 minutes until softened
  • Add the tomatoes and paprika, cover the pan and cook for 5 minutes until soft
  • Meanwhile drain the cooked potatoes and chop into bite-sized chunks
  • Stir in the pumpkin seeds and the potato chunks to the mushroom and tomatoes and cook together for a further 2-3 minutes
  • Meanwhile poach your eggs by heating a pan of water to a simmer. Add white wine vinegar and gently crack in your eggs. Cook for 2-3 minutes until the egg white has set. Use a slotted spoon to remove eggs from the pan and gently place on kitchen roll to drain
  • Serve the poached eggs on top of the mushroom and potato hash, garnish with remaining thyme leaves



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