recipesJan 24, 2018
You know how I feel about my hybrids. I love it when I'm scrolling through Pinterest and I find someone who has created a pie made out of smores, or a cupcake that's a pancake and has coconut bacon on top instead of sprinkles. I love a good cronut, or French Toast made from a Pb and J sandwich. The little kid in me is always excited, because what's better than one of your favorite foods? Well, two of your favorite foods! Enter the hash brown omelet.
I came up with this recipe last week because for once I wasn't craving my usual avocado toast or pb and j toast in the morning. I wanted potatoes and I wanted something savory and then it dawned on me: hash browns, with a vegan omelet batter poured on top, fresh herbs, vegan cheese in the center. Oh boy!
It's ridiculously simple to make, and it will teach you two of the biggest lessons veganism has taught me: You can make ANYTHING vegan! Followed closely by:always keep chickpea flour in the house!
Seriously, this magical flour can help you turn simple staples and veggies you probably always have in your kitchen into amazing dishes that are fun, filling and crowd pleasers to boot!
Are you ready? Let's make some vegan omelettes!
VEGAN HASH BROWN OMELET
Yield: 1-2 servings ⎮ Prep time: 15 minutes ⎮ Cook time: 10 minutes
Ingredients
- 1 medium potato
- 1/4 of a red bell pepper, finely diced
- 1 tablespoon fresh cilantro, parsley or chives
- Olive oil for the pan
- Salt and pepper to taste
- Vegan cheese shreds (optional) or any other fillings you might like
For the omelet batter:
- 1/2 cup water
- 1/4 cup + 1 tablespoon chickpea flour
- 1 teaspoon cornstarch
- 2 pinches of kala namak salt or Indian black salt (optional but delicious)
- A pinch of salt and pepper
Directions
Peel and grate the potato with the thick side of a grater, and squeeze as much water as you can from it with your hands. Place it in a bowl and warm it in the microwave at 30 second increments, stirring in between, doing this 2 or 3 times in total. This will dry out your potato even more and pre cook it so it comes out of the pan perfectly crispy but also cooked through.
Heat a non-stick pan at medium-high heat and add olive oil to coat.
Spread the grated potato across the pan so that all the pieces are touching and can stick together, but so that most of them are also in contact with the pan.
Add a sprinkle of salt and pepper and the diced bell pepper.
Once the potatoes are golden on the bottom, flip them and brown them on the second side.
In the meantime, whisk together all the ingredients for your batter.
Once the potatoes are golden on both sides, pour the batter on top and sprinkle with the fresh herbs.
Add the vegan cheese shreds (or other fillings) over half of the omelet, and once you see that the batter has set and it’s golden on the bottom, flip the empty half over towards the half that has your fillings. Let the cheese melt slightly and serve topped with some extra fresh herbs if desired and some freshly ground pepper. Enjoy!
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