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!

The post Roast-garlic hash browns with mushroom-stuffed eggs appeared first on MyKitchen.

We simply love a fluffy frittata made with leftover veg, your favourite cheese and a selection of interesting spices. This meat-free recipe is the ultimate speedy mid-week meal. Get cooking!

SERVES 4

INGREDIENTS
Butter, to grease
500g potatoes, peeled and chopped
1 yellow pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and sliced lengthways, plus extra to garnish
1 clove garlic, peeled and crushed
2 tbsp olive oil
Salt and cracked black pepper
6 eggs
1 cup cream
½ cup grated mozzarella
2 tbsp chopped basil
Rocket, to garnish
4 slices bread, toasted on a griddle pan, to serve

METHOD
1. Preheat oven to 180°C. Grease a heavy-based ovenproof frying pan.
2. Place the potatoes, peppers, chilli (reserve a few slices to garnish) and garlic on a baking tray. Drizzle with oil and season. Roast for 35–40 minutes.
3. Beat the eggs and cream until just combined. Season.
4. Preheat your grill to the highest setting. Place the roast vegetables and mozzarella in the prepared pan. Pour the egg and cream mixture over and top with basil. Place over medium heat on the stove for 8–10 minutes.
5. Once the frittata has set, place the pan under the grill for about 5–8 minutes, until cooked.Garnish with rocket and sliced chilli, and serve with toast.

The post Sweet pepper and chilli frittata appeared first on MyKitchen.