Shred’s Vegan fry up with homemade hash browns

Shred’s Vegan fry up with homemade hash browns

 

For the hash browns

  • STEP 1

    Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.

  • STEP 2

    Heat oven to 200C. Put the cherry tomatoes onto a baking tray, drizzle with olive oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook sausages following the instructions on the pack

  • STEP 3

    Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour olive oil in to a frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden. Scoop onto a plate and keep warm until serving.

  • STEP 4

           Put 1 tbsp oil into the frying pan and add spoonful’s of the potato mixture – you should get about 2. Fry for 3-4 mins each side then drain onto kitchen paper.

  • STEP 5

Whilst the hash browns are cooking, mix up the beans with half of your tinned tomatoes and a little garlic and heat up in the microwave for 2 to 3 mins, Use the rest of               the tomatoes as a side

  • STEP 6

Serve up and enjoy