Hashbrown Omelette with Mushrooms, Kale and ‘Cream Cheese’
Honestly, is there anything that potatoes can’t do? This hash brown omelette is a new favourite lunch of mine that’s super filling, packed full of flavour, and also a really great way to use up any leftover boiled potatoes you might have.
Being Swiss, potatoes were definitely a big staple in our family growing up, and rightly so because they really are a superfood: Cheap, accessible all throughout the year, hardy, a great source of fibre, complex carbs, potassium and other minerals, and incredibly versatile.
FUN FACT: The humble potato is the number one most satiating food according to the food satiety index (that means the most filling food that will keep you full for the longest too!).
You could fill it with anything you desire, but nothing beats sautéed mushrooms and this creamy, garlicky tofu ‘cream cheese’ filling.
Make sure you tag me on Instagram if you give this recipe a try!
Serves 1
Ingredients:
100g firm tofu
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp apple cider vinegar
1tsp nutritional yeast
1/2 tsp Dijon mustard
Black pepper
2 medium boiled potatoes
1/2 small onion
1 handful mushrooms
1 leaf kale
Method:
Blend together tofu, garlic + onion powders, mustard, #mazzetti Apple Cider Vinegar, nutritional yeast + black pepper until smooth.
Peel and finely grate potatoes, then heat a non-stick pan and add potatoes, pressing together to make a large, thin hashbrown.
Cook until golden, then flip and cook other side, flip onto plate.
Sauté onion and mushrooms until soft, then add kale until just wilted.
Spread 1/2 of hashbrown omelette with ‘cream cheese’, then top with mushrooms and kale, and flip omelette to close it.
Serve! I added some fresh parsley + a drizzle of hot sauce.
