| HASH BROWN BREAKFAST HASH |
Crispy hash browns meet sheet pan breakfast hash for that extra special meal prep you deserve! Taking just a little extra time on grating and drying the potatoes before seasoning takes your average breakfast hash to the next level.
I went with some Mexican flavours using spicy Mexican vegan sausages and poblano peppers but feel free to customize and use veggies you have on hand and whatever high protein vegan sausage you like!
Recipe makes 4 servings
Macros per serving:
468 cals - 12g fat - 56g carbs - 34g protein
Macros per serving "Cheesy Sauce":
46 cals - 2g fat - 3g carbs - 4g protein
Macros per serving hash + sauce:
514 cals - 14g fat - 59g carbs - 38g protein
Ingredients:
4 russet potatoes
1 tbsp olive oil
2 tbsp ketchup or tomato paste for sugar free
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
4 vegan sausages (these have 27g protein per serving!), chopped into rounds
2 red bell peppers, chopped into small cubes
4 small poblano peppers, chopped into small cubes
Cheesy Tahini Sauce:
1 tbsp thick tahini (2 tbsp if it's runny)
1/4 cup - 1/3 cup dairy free milk
1/4 cup nutritional yeast
1 tbsp lemon juice
1/4 tsp salt
pinch turmeric
Recipe:
Preheat the oven to 400 F and line a deep baking dish with parchment paper, or grease it well with oil or butter.
Pour a bowl of cold water, roughly 6-8 cups. Set aside.
Using a cheese grater, grate the russet potatoes and drop the grated potatoes into the cold water.
Wash the potatoes, then drain really well.
Squeeze out any excess water from the potatoes using your hands then place them flat on a cutting board or large plate.
Use paper towel to blot the potatoes as best you can to get them as dry as possible.
Add the dried, grated potatoes to a large mixing bowl and add: ketchup, garlic powder, onion powder, and black pepper. Toss well to combine.
Fold in chopped sausages, bell peppers, and poblano peppers.
*Don't salt the mixture! Adding salt draws moisture out of potatoes and will make it nearly impossible to get them crispy. We will salt it at the end!*
Add the potato/sausage mixture to your prepared baking dish.
Smooth from end to end.
Bake in the oven until browned and crispy, 30-40 minutes depending on your oven!
Remove from oven and salt it from edge to edges, roughly 1/2 tsp.
Once cooled slice into 4 big pieces and place in meal prep containers.
Cheesy Sauce:
Add all the sauce ingredients to a blender and blend until smooth. Start with only 1/4 cup milk and add more if needed for texture. Sauce thickens while it sits.
Drizzle the sauce over the four containers.
Top with fresh parsley if desired.
Enjoy!