Vegan mushroom & potato hash
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
- Serves: 2 persons
- 100g porridge oats
- 70ml fortified soya milk
- ½tsp baking powder
- 2medium potatoes (275g), no need to peel, cut into slim wedges
- 2tbsp rapeseed oil
- 200g mushrooms, thickly sliced
- 1red onion, roughly chopped
- 1tsp smoked paprika
- 4vine tomatoes, halved
Step 1Tip 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 2Meanwhile, 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 3The 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.