Mushroom Hash browns | Breakfast

These seasoned hash browns are baked, not fried in oil, for a slightly crispy

texture. They’re a great addition to any breakfast.


12 ounces frozen hash browns, thawed

1½ tablespoons minced fresh rosemary

1 tablespoon nutritional yeast flakes

2 tablespoons minced garlic

½ teaspoon sea salt, plus more as needed

¼ teaspoon black pepper, plus more as needed

1 onion, diced

1 red bell pepper, seeded and diced

10 ounces mushrooms, sliced

¼ cup low-sodium vegetable stock, for sautéing


1. Preheat oven to 400°F.

Line a baking pan with parchment paper and set aside.

2. Toss the hash browns with the rosemary, nutritional yeast, garlic, salt, and


3. Spread the seasoned hash browns evenly over the prepared baking pan. Bake

for 20 minutes, or until tender and golden brown. Some of the potatoes should

get crispy.

4. Meanwhile, in a nonstick frying pan over medium-high heat, sauté the onion,

bell pepper, and mushrooms in the vegetable stock until tender. Season with salt

and pepper.

5. When the hash browns are done baking, place them in the pan with

mushrooms, onion, and pepper, and toss briefly over medium heat. Serve warm.

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