Saturday, 14 May 2011

Mighty Hash Stack

'Can we have it again?' Asked my Mr., the night after we ate this for dinner. I think he would eat this every night for tea if I made it. (I will confess he asked for a lamb steak to be added in version two!)

It's called The Mighty Hash Stack because the aim is to stack it as high as you can without it falling over. I suppose it appears to the structural engineer that my Mr. is!

  • red pepper
  • 2 hash browns
  • 2 flat, brown mushrooms
  • gruyere cheese (sliced)
  • red onion (sliced)
  • handful of basil leaves (roughly chopped)
  • splash of olive oil
  • salt and pepper
  • worchester sauce

1. Roast that red pepper! Pop the oven on grill and sit the red pepper/capsicum in the oven.

2. Put hashbrowns on a tray and also put them in the oven to cook.

3. Meanwhile...pour 1TB of water on each mushroom and microwave on high for 2-3minutes.

4. Rotate the red pepper (it needs to be chargrilled almost all over...yes black!)

5. Once the red pepper is chargrilled grab it out of the oven and throw it into a plastic bag. Close the bag so no air gets in. Now let the pepper sweat it out for a good 5 minutes! Once it cools, that skin should just peel away easily.

6. Add a good dash (couple of teaspoons) onto each mushroom and add it to the hashbrown tray in the oven. Flip those hashes! Cook until golden & mushrooms soft.

9. Stack away!

10. Add a splash of beautiful olive oil, sprinkle of salt & crack of pepper. Mmmm...

Now, this isn't the most glamerous photo but boy, does this taste gooooood!

1 comment:

  1. This looks amazing! Thanks for stopping by. I have a good friend who just moved to New Zealand, she loves it.

    Have a wonderful day!


My words are no more important than yours.

So let me hear them!