Christmas Breakfast Hash

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Perfect way to use up the festive leftovers

A perfect way to use up all your festive day leftovers, this Christmas Breakfast Hash is easy to rustle up and works as a indulgent treat, full of mushrooms, potatoes and onions.


  • 250g chestnut mushrooms, quartered
  • 200g potatoes, chopped into 1cm pieces
  • 1 tbsp oil
  • ½ onion, chopped
  • 100g bacon lardons
  • 60g Brussel sprouts, finely shredded
  • 4 eggs
  • 50g Stilton, crumbled

To serve

  • Chopped parsley


  1. Cook the chopped potatoes in salted water until just tender, about 10 minutes. Drain and cool. Season well with salt and pepper.
  2. Heat the oil in a large frying pan over a low heat and gently fry the onion until soft. Turn up the heat and add the bacon, mushrooms and sprouts. Fry for 5 minutes. Return the potatoes to the pan and cook for a further 5 minutes.
  3. Make 4 wells in the mix and crack the eggs into them. Cook gently until the eggs cook. Crumble with stilton and sprinkle with parsley to serve.