So I have a lot of mushrooms in my fridge at the moment and in looking for something to do with them I came across this hash brown pizza which fitted in perfectly with afternoon tea on Mother's Day. This was really tasty and I will definitely be making it again. You can always change the topping to whatever you have in the fridge.
Hash Brown Pizza (from Slimming Eats)
3 large mushroom, sliced
1 small onion, sliced
6 cherry tomatoes, halved
2 slices of bacon, chopped
40g mozzarella cheese, broken up into small pieces
1 tbsp chopped parsley
salt and pepper
Preheat oven to 200C.
Place the grated potato into a clean tea towel and squeeze out the excess liquid. Put into a bowl and season well with salt and pepper.
Spray a baking tray with cooking spray and flatten out your grated potato on the tray, making it into a circular shape. Spray the top with cooking spray and place in the oven. Carefully turn over with a spatula when the underside is golden to repeat the process with the other side.
Meanwhile, spray a frying pan with some cooking spray and add you onions, mushrooms and bacon and cook for a few minutes until golden.
Remove the hash brown from the oven and arrange the mushroom, onion and bacon mixture on top, leaving a space in the centre. Put the halved tomatoes and mozzarella on top of the mushroom mixture. Crack the egg into the space in the centre. Return it back to the oven and continue to bake until the egg is cooked to your liking, about 7 mins for a runny yolk. Serve topped with the parsley.