MKM News
April 22, 2022

Crispy hash browns with stuffed portobello mushrooms and cashew nut dressing

Transform from Chef no to Chef pro with this delicious dish from Frances Atkins

Hash brown with portobello mushroom and cashew nut dressing with asparagus and leaves

Whether you’re a dab hand in the kitchen or a complete cooking novice, this simple yet mouth-watering recipe from Frances Atkins, one of the most prominent fine dining chefs in the UK, is the perfect dish to bring that Michelin star experience into your home!

If you love a good hearty but healthy breakfast or brunch, or are just looking to impress your other half, this is the dish for you! It’s really easy to make, looks fantastic and tastes absolutely delicious.

Prep time: 30 mins

Cooking time: 20 mins

Serves: 4


For the hash browns:

  • 2 large potatoes (baked in the skin for 30 minutes at 2000C)
  • 2 free range egg whites
  • Chopped mixed herbs (rosemary, thyme and oregano)
  • A pinch of sea salt and freshly ground black pepper
  • Olive oil

For the stuffed mushrooms:

  • 4 large portobello mushrooms (stems removed)
  • 2 medium leeks (thinly sliced into coins)
  • Chopped mixed herbs (rosemary, thyme and oregano)
  • A pinch of sea salt and freshly ground black pepper
  • Panco crumb (crispy breadcrumbs)
  • Olive oil
  • Butter
  • Grated gruyere cheese or shaved parmesan (optional)

For the dressing:

  • Chopped cashew nuts
  • A pinch of sea salt
  • Olive oil
  • White wine vinegar

Optional extras

  • Dressed leaves in olive oil (for dressing and presentation)
  • Crispy bacon
  • Grilled asparagus


Pre-heat oven to 2000C

Step 1

  • Coarsely grate your baked potatoes in to mixing bowl, adding a handful of chopped herbs and salt and pepper
  • Add two egg whites and mix all together to bind the ingredients together
  • Place four baking rings on a baking tray and grease with olive oil
  • Divide the hash brown mixture equally between the four rings, pressing the mixture firmly down to create a round shape and set aside ready for cooking

Step 2

  • Pan fry the chopped leeks in a little butter until soft with the mixed herbs – cook for 3-4 minutes and remove from the heat
  • Remove the stems from the mushrooms and scoop the gills out of the inside of the mushrooms and discard
  • Brush two tablespoons of olive oil and butter on the tops and bottoms of the mushroom caps and place on a baking tray ready for cooking
  • Mix the chopped leeks, sea salt, black pepper and herbs with the panko breadcrumbs, sprinkling the mixture on top of each of the mushrooms (divided equally)

Step 3

  • Pop the baking trays with the hash browns into the pre-heated oven
  • Cook for 15-20 mins until the hash browns have turned golden and crispy and the mushrooms have browned
  • After 15 minutes, place the stuffed mushrooms into the oven and cook for 5 minutes so both the hash browns and stuffed mushrooms are ready at the same time

Step 4

  • Place the hash brown in the middle of your serving plate, with the stuffed mushroom laying on top
  • Mix your cashew nuts together with sea salt, a dessert spoon of olive oil and vinegar. ¼ teaspoon of mustard in a mixing bowl and delicately drizzle over the crust of the mushroom to give the dish a lovely cashew nut bite

Step 5

  • Add a splash of olive oil to a mixing bowl, then add mixed salad leaves, tossing the bowl to give the leaves a light coating
  • To make it look like it’s been cooked by a pro, finish the dish by scattering the leaves over the mushrooms and around the plate
  • Add either asparagus (pan fried or oven roasted in olive oil) and/or crispy bacon if your feeling extra hungry or adventurous

If you need little inspiration to see how the top chefs to do, check out our latest video.  

Here, Frances Atkins brings this recipe to life at her recently launched restaurant – the Paradise Café at Daleside Nurseries near Harrogate, where MKM has designed and supplied beautiful kitchen cupboards, a number of wine coolers and a fantastic chef’s table in high end Dekton to make a truly stunning gastro-experience.

Book a free kitchen design at your local MKM branch here

Final plate - wide shot of hash brown with portobello mushroom and cashew nut dressing with asparagus and leaves decoration