Dinner Friday 16 March - Portobello Mushroom Hash

Portobello Mushroom Hash

4 Portobello mushrooms, sliced
1/2 red pepper, cut into dice (about 100g)
1 echalion shallot, diced (about 125g)
2 cloves garlic, crushed
195g waxy potatoes, parboiled & cut into small dice
100g Fry's Vegetarian Polony sausage, diced
1 teaspoons olive oil
handful fresh flat leafed parsley

Saute the mushrooms, shallot, pepper and garlic until softened. Add the parboiled potato dice and the Polony sausage. Mix gently but thoroughly and distribute evenly in the skillet.

Cook on one side until browned and crisp, then turn and cook on the other side until browned, about 30 minutes each side. It is not necessary to keep the hash in one piece, just avoid stirring it too much so as not to mash the potatoes.

Nutrition Summary
Calories (kcal) 583.2
Protein (g) 33.0
Carbohydrate (g) 56.7
Fat (g) 26.5
Fibre (g) 8.0