Two plates of mushroom potato hash with poached eggs on top

Mushroom hash with poached eggs

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(14 ratings)

Prep: 10 mins Cook: 17 mins


Serves 4

Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal283
  • fat17g
  • saturates3g
  • carbs15g
  • sugars11g
  • fibre6g
  • protein15g
  • salt0.2g
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  • 1½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 large onions, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g closed cup mushrooms, quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tbsp fresh thyme leaves, plus extra for sprinkling
  • 500g fresh tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp smoked paprika
  • 4 tsp omega seed mix (see tip)
  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.

  2. Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.

  3. If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.

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Comments, questions and tips

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yorkshirejen's picture
14th Feb, 2019
I wasn't sure what these would turn out like but I am desperate for something other than bread for breakfast so I thought it was worth a whirl. It's a really tasty dish, would be nice also as a side dish for dinner/lunch. The only reason I didn't give it 5 stars was because there is no way this would have been filling enough without the side of leftover mash I had with it. But then I am a glutton.
chrisnation's picture
13th Feb, 2019
The problem with poached eggs is that, unless you use multiple pans, which is wasteful, you can only do one at a time. My frying pan will fry eggs with no added oil or fat. I use it when I use oil but it only needs a wipe with paper to clean it and the residual oil in the surface makes this pan super non-stick. The eggs just slide off the pan leaving not a trace. The pans [I have 3] are Frisler. They are amazing.
10th Jul, 2018
Enjoyed these as part of the summer diet plan. Healthy and filling. I would say to add extra thyme and paprika to turn up the flavour but other than that good. We liked ours with some chilli flakes.
Brian 44
10th Jul, 2018
This was a nice recipe to get you going for the day. Added a few green lentils I had in the fridge that seemed to go well.
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