Potatoes for Every Meal! Delicious Breakfast, Lunch & Dinner Recipes

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh offers a firmer texture and higher protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and works well for frying.

baked beans

🥗Healthier: homemade beans

💰Cheaper: canned beans

Canned beans save time and are budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is less expensive and works well in recipes.

Finely chop fresh oregano.

Grate Maris Piper potatoes and place them in a clean tea towel.

Grate extra firm tofu and add it to the potatoes in the tea towel.

Season the mixture generously with sea salt and mix thoroughly.

Twist the tea towel to compact the ingredients and leave for about 10 minutes to extract moisture.

Squeeze out as much liquid as possible from the potato and tofu mixture.

Add chopped oregano, dried thyme, black pepper, corn flour, and a drizzle of olive oil to the mixture and mix well.

Shape the hash browns using a 3-inch ring mold, pressing the mixture firmly together.

Air fry some hash browns brushed with olive oil and pan-fry the rest in a medium frying pan with a tablespoon of olive oil.

Fry hash browns for about 4-5 minutes on each side until crispy, then remove to kitchen roll to absorb excess oil and sprinkle with sea salt.

Dice one white onion and heat a frying pan or saucepan over medium-high heat.

Add diced onion to the pan and cook until colored for flavor.

Add garlic granules, dried herbs, and tomato puree to the onions and cook out the tomato puree.

Deglaze the pan with red wine vinegar.

Add butter beans and a teaspoon of molasses, adjusting sweetness to taste.

Add vegan Worcestershire sauce and vegetable stock to loosen the mixture.

Stir in mustard powder and Marmite for umami flavor, finishing with freshly ground black pepper.

Serve hash browns with Boston baked beans and optionally roast mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens