This hash browns with mushroom-stuffed eggs recipe is the perfect dish to make for breakfast if you’re super hungry and craving something savoury!

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
1 garlic bulb
500 g potatoes, peeled and grated
9 eggs
Salt and cracked black pepper
2 tbsp olive oil
50 g mushrooms, sliced
Parsley, to garnish

METHOD
1. Preheat oven to 180°C.
2. Roast the whole bulb of garlic for 30 minutes, until the cloves are soft and golden. Squeeze the insides out of the skins and set aside.
3. Wring out the grated potato in a clean dish cloth to remove as much liquid as possible, then mix with the garlic and 1 egg. Season.
4. Divide the mixture into 4 patties. Heat 1 tbsp oil in a pan and fry each patty, pressed flat, for 5 minutes on each side, until golden. Remove and set aside.
5. Heat the remaining 1 tbsp oil in the same pan and crack in the remaining 8 eggs. Arrange a few slices of mushroom in each egg, then cook until set. Season.
6. Serve the eggs on top of the hash browns and garnish with parsley.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!