Smoky mushroom & potato hash with oaty thins

Serve our mushroom & potato hash with biscuity ‘thins’ to give texture to the hash and eggs, and also pack in cholesterol-busting oats

  • Prep:15 mins
    Cook:50 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 572
  • fat 22g
  • saturates 3g
  • carbs 67g
  • sugars 0g
  • fibre 11g
  • protein 21g
  • salt 0.58g


  • 100g porridge oats
  • 70ml fortified soya milk
  • ½ tsp baking powder
  • 2 medium potatoes (275g), unpeeled, cut into slim wedges
  • 2 tbsp rapeseed oil
  • 160g mushrooms, thickly sliced
  • 1 red onion, roughly chopped
  • 1 tsp smoked paprika
  • 4 vine tomatoes, halved
  • 2 eggs


  1. Tip the oats and soya milk into a large bowl and blitz using a hand blender to break down the oats to a less coarse texture. Set aside for 10 mins to soak.

  2. Meanwhile, boil the potatoes for 5 mins, then drain. Heat the oil in a large non-stick frying pan over a medium heat, and cook the mushrooms, onion and paprika for a few minutes until softened. Tip in the potatoes and cook for 10 mins, turning the mixture over every now and then. Stir in the halved tomatoes and leave to cook for 5 mins.

  3. The oat mixture should now be stiff. Work in the baking powder using your hands, then halve the mixture. With wet hands, press out one half of the mixture on a plastic chopping board to make a thin disc, like a pancake. Carefully lift it off with a palette knife and cook in a dry non-stick frying pan for 2 mins on each side. Remove to a plate, and repeat with the other half.

  4. While the second one cooks, push the potato mixture to the side in the other pan, break in the eggs and cook until the whites are set and the yolks are runny, around 2-3 mins. Serve the oat thins topped with the mushroom hash and eggs.

    This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.

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