Dear reader,
Nothing says ‘good morning’ like a tremendous spread of food shared with your people. The aromas of potatoes and rosemary getting cozy in the oven is enough to get me out of bed on a slow Sunday. This dish is easy to prepare, and creates the perfect savory bite with a plant-based twist.
How it’s done:
- Boil the potatoes in salty water until fork tender (about 20 minutes). Be sure to start your potatoes in cold water and bring everything to a boil together.
- Season the boiled potatoes with part of the oil and spice blend, line them up on your baking tray, and smash each potato gently using the bottom of a glass jar. Drizzle the remaining oil and spices, then roast them in the oven until golden brown and crispy.
- While the potatoes are nearly done, scramble up your egg substitute – or use farm fresh eggs, if that’s your preference. Season with salt, pepper, and nutritional yeast as desired. Get creative with other seasoning ideas here.
- When the potatoes are done and have cooled a bit, transfer them to your serving dish, top with the egg scramble, and garnish with fresh cherry tomatoes, fresh herbs, and a sprinkle of finishing salt.
- Serve immediately, family style.
Pair your vegan crispy potato and egg hash with my Turmeric Spiced Cocoa or serve it alongside my Almond Ricotta Toast and a slice of Bourbon Breakfast Cake to complete the spread.
Until next time,
Bridget
Vegan Crispy Potato and Egg Hash
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons of sea salt, divided in half
- 2 pounds of small red or yellow potatoes be sure they are as round and symmetrical as possible for optimal smashing!
- 4 tablespoons of fresh rosemary, divided in half and chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of cracked black pepper
- ½ bottle *just egg (6 oz)
- a handful of chopped green onion, fresh cherry tomatoes, and a dash of paprika to garnish
Instructions
- Place the potatoes in a large pot with enough water to cover them entirely – keep an eye on the pot during the cooking process, and add liquid if it gets too low.
- Add ½ of the salt and ½ of the rosemary to the pot, and bring it all to a boil on high heat. Then reduce to a gentle simmer. Cook until your potatoes are fork tender, for about 20 minutes.
- While your potatoes are simmering away, preheat your oven to 450°F. And prepare a baking sheet with parchment paper or baking mat. Once the potatoes are fork tender, drain the water out of the pot and allow the potatoes to cool a bit. Add ½ of the olive oil, the remaining salt, rosemary, and ground black pepper to the pot and gently toss the potatoes until well coated with the oil, herbs, and spices.
- Spread the potatoes evenly across your baking tray, and use a flat, round surface (like the bottom of a large cup or jar) to gently smash each potato. Drizzle the remaining olive oil over the potatoes.
- Roast the potatoes in the oven for 20-25 minutes, until they are crispy and golden brown in color.
- When the potatoes are nearly done, preheat a small nonstick skillet over medium to medium-high heat. Coat the skillet with a bit of olive oil. Shake the bottle of JUST Egg, and pour ½ of the bottle into the skillet. Scramble just like an egg, and finish with salt, pepper, and nutritional yeast.
To Assemble:
- Layer the bottom of your serving platter with the crispy smashed potatoes, then spread the scrambled "egg" on top. Garnish with a handful of chopped green onion, fresh cherry tomatoes, and a dash of smoked paprika.
Notes
*Ingredient tips to make your life easier:
- Just Egg: “Scrambles like an egg. Fluffs like an egg. Makes omelets and French toast like an egg. Tastes even better than an egg. That’s because the best eggs don’t come from chickens; they’re made from plants.”
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S