Hashbrown Omelette

Every once and awhile, I miss the simple, nostalgic comfort of eggs and how they can be transformed into something that feels a bit luxurious. I have a memory of my dad effortlessly throwing together a frittata with layers of thinly sliced potato and fresh summer vegetables baked in a cast iron skillet in the oven.

This dish doesn’t contain any eggs or cheese, or any other animal products for that matter, but has the same essence of ‘elegant, yet humble, savory breakfast-for-dinner on a summer evening’ feeling that my dad’s frittata gave me.

I absolutely love potatoes. I mean, who doesn’t? Just a touch of oil and salt and you’ve got something so delicious and comforting, not to mention their versatility!

Eggy breakfast dishes go great with potatoes, so in this recipe, we’re simply swapping out the eggs for shredded potatoes to create a folded hashbrown ‘exterior’ to hold in the vegetable filling and then smothering it with a rich and salty hollandaise sauce.

Feel free to play around with the vegetable selection / filling. These are my favorite go-to veggies for this dish and make it feel like a classic omelette, to me. It’s so easy to make and uses simple ingredients, yet it feels a bit classy. This makes a lovely savory brunch, or a light summertime dinner.

Kala namak is great in vegan cooking because it has a sulfurous taste and smell, reminiscent of eggs, but it might not already be a staple in your household. You can buy it on Amazon, here:

Buy on Amazon

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THE RECIPE

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HASHBROWN OMELETTE

Yield: 2

Author: MADELINE APPEL

Ingredients

'OMELETTE'

• ~20oz shredded hashbrown potatoes
• 1 tsp garlic powder
• 1/2 TBS olive or avocado oil
• 1/2 small yellow onion, diced
• 8oz baby bella mushrooms, sliced
• several handfuls of spinach
• salt+pepper to taste

HOLLANDAISE

• 2 TBS vegan butter
• 2 TBS flour
• 1 cup plain, unsweetened non-dairy milk
• 1/8 tsp kala namak (black salt)
• 2 tsp nutritional yeast
• 2 tsp lemon juice
• 1 tsp dijon mustard
• dash of turmeric
• salt + pepper to taste
• Garnish with hot sauce and parsley if desired

Instructions

1. Preheat oven to 400F.
2. Lightly spray a half-size sheet pan (approx. 10-1/2” x 15-1/2”) and spread out shredded hashbrowns. Lightly spray the top of the hashbrowns with a bit more oil, then sprinkle on the garlic powder, salt, and pepper. If your sheet pan is larger, try to keep them contained to this size, otherwise they’ll get to thin and break later when you try to fold it.
3. Bake hashbrowns for 30 minutes. Halfway through, press down with a spatula to compress the potatoes / ensure they stick together. At the end, broil for a few minutes until the top is slightly golden brown.
4. Meanwhile, add the oil to a frying pan and sauté the onions and mushrooms until nicely browned. Add the spinach to the pan to wilt and add salt + pepper to taste.
5. To make the hollandaise sauce:
6. In a small saucepan on med-low heat, melt the butter. Whisk in the flour and stir for a minute.
7. Whisk in the non-dairy milk.
8. Add the remaining ingredients.
9. Stir until thickened. Remove from heat.
10. After removing the hashbrowns from the oven, cut them down the middle, creating 2 rectangles.
11. Add half of the sautéed vegetables to each of the hashbrown rectangles and drizzle on some of the hollandaise sauce.
12. Fold the hashbrown rectangle in half and drizzle more hollandaise sauce on top.
13. Garnish with hot sauce and chopped parsley if desired and enjo

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