Winter Eggs with Root Vegetables & Hash Browns | Boursin Cheese
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Recipe

Winter Eggs with Root Vegetables & Hash Browns

with Boursin Garlic & Herbs Cheese

“If you’re looking for a way to take your festive brunch to the next level, this is definitely it. We waste huge amounts of veggies in the UK and even if your carrots, potatoes or parsnips are looking a little sad, they can still be made great again with a little time and few essential ingredients. The hash is so versatile and you can use up so many different vegetables with the same technique, making you a food waste hero.” –Kenny Tutt

View the Ingredients List

  • Level easy

  • Prep time 10 MIN

  • Cook time 10 MIN

  • Total time 20 MIN

Directions

Your Turn To Create

For Hash
  • Coarsely grate the potatoes, carrots, parsnip and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl. Whisk one egg and add to the grated vegetables along with a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well.
  • Heat a splash of oil or knob of butter in a heavy based frying pan and when the oil is hot (but not smoking), add even spoonfuls of the hash mixture into the pan and flatten into patties about 1cm or ½inch thick. Flip over once browned and crispy for about 3-4 minutes each side. When done, set aside. These can easily be reheated gently in the pan or in a hot oven.
  • Next, roughly chop your mushrooms and sauté in a hot frying pan with a little salt and black pepper and knob of butter.
  • To poach your eggs, use a deep, large pan and fill about halfway with water and a good dash of white wine vinegar. This will help set the egg.
  • Bring the water to the boil and use a slotted spoon to create a whirlpool in the water. Crack the egg into the middle of the whirlpool. You may want to crack it into a ramekin first to make it easier and help the egg keep its shape.
  • Let the egg set for 3-5 minutes depending on how runny you want it. You can use a slotted spoon to take it out and lightly squeeze it to test. When done, gently remove onto some kitchen towel to drain.
  • Place the hot hash on a plate and top with the sauteed mushrooms. Generously crumble some Boursin over the top and finish with a warm poached egg. Season with a pinch of salt and fresh cracked black pepper.
  • Serves 4

  • 150 g Boursin Garlic & Herbs

  • 2 floury potatoes, peeled

  • 2 carrots, peeled

  • 1 parsnip, peeled

  • 1 small brown onion, peeled

  • Few generous handfuls of wild or chestnut mushrooms

  • 5 good free range eggs (fresher eggs will make it easier to poach)

  • Splash of white wine or distilled malt vinegar

  • Sea Salt to season

  • Knob of butter or splash of oil

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