For the mushrooms:150g portobello mushrooms, sliced
2 shallots, finely sliced
1 clove of garlic, finely chopped
1 tsp fresh thyme, finely chopped
Salt and cracked black pepper
For the rosti:2 large potatoes, grated
1 tbsp plain flour
½ tsp baking powder
½ beaten egg
1 tbsp finely chopped chives
1 tbsp vegetable oil
- Preheat your oven to 180˚C and bake your sausages and bacon on oiled trays for 25-30 mins.
- Make your rosti by grating a couple of potatoes into a sieve, seasoning and leaving for 5-10 mins to drain off excess water. Mix the seasoned potato in a bowl with egg, flour, baking powder and chives. Then form into 4-6 equally sized patties on a floured tray. To cook, fry for 8-10 mins until golden.
- Fry your eggs in a little oil and cook the mushrooms in a large frying pan with onions and garlic. Add thyme and season to taste. Try not to overcrowd the pan and cook the mushrooms until brown.
- Spread your roll with ketchup and then layer up your breakfast bap with a rosti, sausages, fried egg, bacon and cooked mushrooms. Enjoy!