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We love mixing up what we have for breakfast. A fry-up isn’t the most healthy or colourful-looking breakfast around, so we hatched or should we say hashed (see what we did there?) a plan on creating something pretty special. A vibrant, supremely easy breakfast that can feed the whole family. The juicy tomatoes detonate a flavour bomb in your mouth and the mushrooms are something else. Goes great with a Bloody Mary. Just sayin’.




  • 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)


  • Large saucepan
  • Oven-proof skillet
  • Mixing bowl


  1. 1.

    Heat your oven to 180℃

  2. 2.

    Prep the potatoes. Give the potatoes a good scrub to make sure they’re clean. Cut them into ½ inch cubes (no need to peel them). Put the cubed potatoes in a large saucepan, cover 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 coat.

  3. 3.

    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 your mixing bowl. Add the tomatoes and peppers to the bowl and fold to combine and coat.

  4. 4.

    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.

  5. 5.

    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. 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 ingredients are obviously well cooked.

  6. 6.

    While the hash is doing its thing 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.

  7. 7.

    Serve! Take the hash out of the oven and put it on the table on a heatproof mat. Dig and build your tacos as you see fit, but we highly recommend a spoonful of the breakfast hash, a couple of slices of avocado, a sprinkle of coriander, some spring onion, a splash of tabasco and a cheeky squeeze of lime.