Hash Brown and Mushroom Stack
12 Swiss brown mushrooms
1 tsp wholegrain mustard
1 tbsp balsamic vinegar
3 tsp coconut oil, melted
1 tsp dryed thyme
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
- Pre heat oven to 190 degrees c fan bake.
- 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.
- While the mushrooms are cooking, make the hash browns. Place grated kumara in a clean cloth and squeeze out any excess water. Set aside.
- 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.
- 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.
- 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.