Hash Brown and Mushroom Stack


Total time:

45 mins



Prep time:

15 mins

Cook time:

30 mins



12 Swiss brown mushrooms

1 tsp wholegrain mustard

1 tbsp balsamic vinegar

3 tsp coconut oil, melted

1 tsp dryed thyme

Hash browns

2 medium kumara, grated

1 organic egg

½ brown onion, diced

1 garlic clove, minced

1/4 cup brown rice flour

2 tbsp coconut oil

chopped fresh chives and dill, to garnish


  1. Pre heat oven to 190 degrees c fan bake.
  2. Wash and halve mushrooms. Combine mustard, balsamic vinegar, coconut oil and thyme in a bowl. Add mushrooms and stir to coat. Place mushrooms into a baking dish and bake for 15 minutes.
  3. While the mushrooms are cooking, make the hash browns. Place grated kumara in a clean cloth and squeeze out any excess water. Set aside.
  4. In a large mixing bowl, whisk egg, then add onion, garlic, flour and 1 tablespoon of coconut oil and mix well. Add kumara and combine well.
  5. Heat a frying pan over a medium heat and add ½ tablespoon of remaining coconut oil. Add half the hash brown mixture to the pan, flatten out evenly and cook for 5 – 6 minutes on each side. When the first hash brown is cooked set aside on a plate. Clean pan with a paper towel and add in remaining coconut oil, followed by reamining hash brown mixture. Cook for 5-6 minutes on each side.
  6. To serve, top hash browns with mushrooms and garnish with chopped fresh chives and dill.


This recipe is from our book, Julia and Libby's Wholefood Kitchen, which you can purchase here.

A hearty Winter breakfast dish perfect for lazy Sundays spent at home.  The hash browns are made using Kumara, a healthier alternative to the traditional hash brown, providing you with dietary fibre, antioxidants and Vitamin C.  To find more kumara recipes visit the 5+ A Day website.

This recipe makes 2 large hash browns so if you are cooking this dish for children you could make 4-6 little servings.  If you do not like mushrooms, no problem, top with fresh greens, avocado, sauerkraut or drizzle with lemon juice.