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Vegan mushroom & potato hash

Vegan mushroom & potato hash in a large pot

Vegan mushroom & potato hash

Name: Vegan mushroom & potato hash
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Yield: 2
Ingredients: 100g porridge oats; 70ml fortified soya milk; ½ tsp baking powder; 2 medium potatoes (275g), no need to peel, cut into slim wedges; 2 tbsp rapeseed oil; 200g mushrooms thickly sliced; 1 red onion roughly chopped; 1 tsp smoked paprika; 4 vine tomatoes halved

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 38 mins

A star rating of 3 out of 5.3 ratingsRate

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Make this mushroom and potato hash for a healthier breakfast. Mushrooms are a great addition in a vegan diet, as they're one of the few plant-based sources of vitamin D

Dairy-free

Egg-free

Healthy

Low sugar

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g porridge oats
70ml fortified soya milk
½ tsp baking powder
2 medium potatoes

(275g), no need to peel, cut into slim wedges

For the hash

2 tbsp rapeseed oil
200g mushrooms

thickly sliced
1 red onion

roughly chopped
1 tsp smoked paprika
4 vine tomatoes

halved

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Nutrition: Per serving

kcal484
fat16g
saturates2g
carbs66g
sugars11g
fibre11g

high
protein13g
salt0.33g

Method

step 1

Tip the oats and soya milk into a large bowl and blitz using a hand blender to break down the oats to a less coarse texture. Set aside for 10 mins to soak.
step 2

Meanwhile, boil the potatoes for 5 mins, then drain. Heat the oil in a large non-stick frying pan over a medium heat, and cook the mushrooms, onion and paprika for a few minutes until softened. Tip in the potatoes and cook for 10 mins, turning the mixture over every now and then. Stir in the halved tomatoes and leave to cook for 5 mins.
step 3

The oat mixture should now be stiff. Work in the baking powder using your hands, then halve the mixture. With wet hands, press out one half of the mixture on a plastic chopping board to make a thin disc, like a pancake. Carefully lift it off with a palette knife and cook in a dry non-stick frying pan for 2 mins on each side. Remove to a plate, and repeat with the other half. Put the oat thins on two plates and top with the hash to serve.

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A star rating of 3 out of 5.3 ratings

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