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We love mixing up what we have for breakfast! The UK’s famous fry up isn’t the most healthy or colourful looking breakfast around, so we hatched or should we say, hashed a plan on creating something yommolicous! Here is what we came up with, a vibrant, super easy breakfast that can feed the whole family! The juicy tomatoes burst a flavour bomb into your mouth and the mushrooms… we will let you find out yourself how good they taste!




  • 500g potatoes
  • 2 tbsp olive oil
  • 1 tsp cumin
  • Salt and pepper to taste

Tomatoes and Peppers

  • 200g cherry tomatoes
  • 1 large red pepper
  • 2 tsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste


  • 200g button mushrooms
  • 1 tbsp chipotle paste
  • 1 tsp olive oil
  • Salt and pepper to taste

To Serve

  • 8 small corn tortillas
  • 1 large avocado
  • 2 spring onions
  • 10g coriander leaves
  • 2 limes
  • Tabasco sauce (optional)
  • Bloody Mary’s (optional)


  1. 1.

    Large saucepan | Oven heated to 180*C | Ovenproof skillet

    First, prep the potatoes | Give the potatoes a good scrub making sure they’re clean | Cut them into ½ inch cubes (no need to peel them) | Put the cubed potatoes in a large saucepan, cover the potatoes with cold water and add a generous pinch of salt | Put the pan on the stove and turn up the heat | When the water begins to boil, drain the potatoes and leave them to steam dry | Add the olive oil, cumin, a pinch of salt and pepper to a bowl and stir to combine | Add the potato cubes to the bowl and stir to cover

    Now, prep the tomatoes and peppers | Cut all the tomatoes in half | Halve, trim, core and cut the peppers into 1 inch chunks | Put the olive oil, smoked paprika and a sprinkle of salt and pepper into a mixing bowl | Add the tomatoes and peppers to the bowl and fold to combine and coat

    Now, prepare the mushrooms | Cut any bigger button mushrooms in half | Add the chipotle paste, olive oil and a little salt and pepper to a mixing bowl and stir to combine | Add the mushrooms to the bowl and fold to combine and coat

    Now, prepare your Breakfast Hash | Add the potatoes to the ovenproof skillet, making sure they’re evenly spaced in the pan | Now neatly arrange the mushrooms in amongst the potato cubes | Now add the tomatoes and peppers to the pan | Put the skillet in the oven and roast the Breakfast Hash for 20-25 minutes until the potatoes are crisping and the rest of the elements of the dish are obviously well cooked

    While the Breakfast Hash is in the oven, finish your prep | Cut the avocado into slices | Trim and finely slice the spring onions | Pick the coriander leaves | Quarter the limes

    Time to serve! | Take the Breakfast Hash out of the oven and put it on the table on a heatproof mat | Dig and build your tacos as you wish | We recommend as dessert spoon of the Breakfast hash, a couple of slices of avocado, a sprinkle of coriander, spring onion, a splash of tabasco and a squeeze of lime | Serving with a bloody mary could be a good idea too…