Description
Sandwiched between a bed of two extra thick hash browns sits a cheese stuffed breakfast sausage patty, vegan egg and homemade creamy pesto.
Ingredients
For The Hash browns
- 3 large russet potatoes peeled and chopped into thirds
- 3 tbsp corn starch
- 3 tbsp vegan JustEgg (optional but recommended)
- 2 cups vegetable oil for shallow frying
- salt and pepper to taste
For the Pesto
- 3/4 cup cashews
- 1/4 cup basil leaves
- 1/4 cup kale
- 1 clove of garlic
- Juice of 1/2 lemon
- 1/4 cup water
- generous pinch of salt
For the Cheese Sauce
- 3/4 cup almond milk, coconut milk or oat milk
-  1/2 cup raw cashews (boiled for 10 minutes if you don’t have a high-powered blender)
- 1/2 cup peeled/chopped carrots
- 1 cup peeled, chopped white potato
- 1/4 cup vegan cheese shreds (I used Daiya)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp onion powder
For the sandwich
- 1/2 cup vegan JustEgg or tofu scramble
- 1 tbsp olive oil
- 1/4 cup vegan ground breakfast sausage
Instructions
-
- In a medium pot over high heat, parboil the potatoes until slightly softened on the exterior. Remove from heat and cool in cold water before shredding into a large bowl with a box grater.
- add cornstarch, salt, pepper and vegan egg to the potato mixture. Stir until fully combined.
- On a large baking sheet, form the potato mixture into four rectangle hash brown patties. (This calls for making the hash browns larger, but you can form them into 6 equal smaller patties instead).
- Refrigerate the patties for up to an hour.
- Bring a medium pan with oil to heat and fry each side of the hash browns evenly until golden brown on both sides.
- Remove from heat and set aside to let cool.
- Meanwhile, Add pesto ingredients to a blender or food processor and purée until smooth(ish).
- In a medium pot, add carrot and potato and add water until it just covers them. Bring to a boil and cook until fork-tender, about 8 minutes. Drain and rinse until cold water for a minute until vegetables are cool.
- In a blender, combine all cheese sauce ingredients and blend until smooth.
- Meanwhile, in a pan over medium heat, cook the vegan JustEgg according to package instructions. While that cooks, form the sausage patty to a 3×3 round disk with a small indent in the middle.
- Add 2 tbsp cheese sauce to the centre and fold oven the vegan sausage patty until fully enclosed. Heat in the same frying pan for 7-10 minutes until cooked throughout. Remove from heat.
- Build the sandwich by layering the hash browns, sausage patty, JustEgg and pesto before closing over the sandwich with a second hash brown.
- Prep Time: 30
- Cook Time: 20