This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it. For the month of March my assigned blog was The Heritage Cook written by Jane Bonacci. Jane describes herself as food and travel writer, recipe developer, editor and tester, event manager, passionate baker and cook. Looking through Janes blog, there were many delicious recipes, I liked that her focus is also on gluten free recipes. I settled for breakfast idea. I chose the Turkey Hash as my family love Sunday Brunch and this was perfect for it. I did make slight changes to the recipe to make it vegetarian. I omitted the turkey and added some mushrooms instead.
Delicious and tasty potatoes cooked with onion, peppers and mushrooms for the perfect breakfast accompaniment.
- 2 medium red potatoes peeled and coarsely grated
- 6 button mushrooms finely chopped
- 1 small red onion cut into very thin slices
- 1 tablespoon olive oil
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/2 each green, red and yellow peppers finely diced
1.Preheat oven to 180 degrees C / 350 degrees F.2.Oil a deep baking dish and keep aside. 3.In a large bowl add the potatoes, onions, diced peppers, mushrooms, salt and pepper and the oil and toss every thing together. 4.Transfer the potato mixture to the oiled baking dish and pack the potato filling down with a spatula. 5.Bake in the preheated oven for 20-25 minutes until potatoes are cooked and slightly crispy on the edges. Remove from oven and cut into square slices and serve piping hot with baked beans and fried eggs.
DetailsPrep time: 10 mins time: 25Total time: 35 minsYield: serves 4