The Recipe

Full Breakfast Pie

Made with Branston Beans

The most important meal of the day just got a makeover. Beans, sausages, bacon and mushrooms all combine to create a winning combination. Finished off with a delicious hash brown topping.

Ingredients

Serves 6-8
800g Branston Beans

1 tbsp cooking oil

200g button mushrooms

150g bacon rashers

275g cooked Cumberland sausages cut into approx. 2.5cm slices

For the hash brown topping:
325g peeled & grated potato

30g finely sliced white onion

40g extra mature cheddar cheese

Pinch cracked black pepper

10g cooking oil

Method

For the hash brown topping: Grate the potatoes, then place into a colander and rinse to remove the starch.
Leave the grated potatoes to drain and dry off on the kitchen roll until really dry.
Next, microwave the grated potatoes on full power for 1 minute, before mixing with the finely sliced white onion, cheddar and black pepper.
For the breakfast pie: First, shallow fry the whole button mushrooms in the cooking oil until cooked through.
Grill the bacon until it’s cooked, then leave to cool before slicing into 20mm strips.
Roast the sausages in the oven, then leave to cool before cutting into 25mm slices.
Place half of the beans into a deep oven dish, spreading them out evenly.
Next, mix the mushrooms, bacon and sausages together and spread out evenly over the beans.
Spread the remaining beans over the top of the mushrooms, bacon and sausages.
To make the hash brown topping, rinse the grated potato under cold water to remove excess starch. Then dry the grated potato with a kitchen towel, removing as much water as possible.
Mix the grated potato with the sliced onion, then microwave on full power for 1 minute.
Mix the grated potato and sliced onion in with the cheddar, black pepper and cooking oil.
Spread the hash brown mix over the top of the beans in the oven dish.
Cook the oven dish for 30 mins at 180c (fan) then finish under the grill until the hash brown topping is crispy & brown. Enjoy!