Rosemary hash browns with creamy mushrooms
Introducing the ultimate big brekkie! This recipe sees homemade hash browns topped with creamy, mustard-spiked mushrooms. Serve alongside sausages and onions for a great start to the weekend
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Cooking tools:
- Grill
- Grater
- Kitchen towel
- Whisk
- Mixing bowl
- Skillet
- Measuring spoon
- Spoon
- Stove
- Chef's knife
- Cutting board
- Plate
Ingredients
- 4 red skin potatoes
- 1 egg
- 1 teaspoon celery salt
- 1 tablespoon chopped rosemary
- 1 tablespoon fine polenta
- 2 tablespoons olive oil
- 16 mini breakfast sausages
- 4 small red onions, halved
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 200 grams mixed mushrooms, sliced
- 1 cup cream
- 1 tablespoon wholegrain mustard
- sea salt
- cracked pepper
- spinach leaves, to serve
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