About the Recipe
This plant-forward breakfast is a spin on the comfort classic. It’s savory, satisfying, and packed with nutrition. Top with a dollop of yogurt or eggs to take it to another level!
Ingredients
Corned Spice
1 1⁄2 teaspoons coriander seed, toasted and ground
2 cloves, toasted and ground (optional)
1⁄4 teaspoon caraway seeds, toasted and ground
1 teaspoon kosher salt
3⁄4 teaspoon dried mustard
1⁄2 teaspoon granulated garlic
1⁄8 teaspoon cinnamon
1⁄8 teaspoon allspice
Black pepper, to taste
Hash
2⁄3 cup California walnuts
1⁄2 onion, diced small
2 small beets, cooked and cubed (approximately 4 ounces)*
2 medium russet potatoes, baked and cooled (approximately 9 oz.)
2 tablespoons vegetable oil
Sliced green onions, chopped fresh parsley, plain yogurt, fried egg (optional toppings)
Preparation
Step 1
Stir together all Corned Spice ingredients in a small bowl.
Step 2
Pulse walnuts several times to coarsely chop. Add cooked beet and pulse a few more times, scraping down the sides as needed until mixture resembles ground protein and has a crumbly texture. Transfer to a medium bowl and add onion and Corned Spice Mix. Stir to combine and adjust salt and pepper as desired.
Step 3
Use a grater to grate cooled baked potatoes for hash browns.
Step 4
Heat oil in a very large skillet over high heat. Once oil is hot and shimmering, add potatoes in a thin and even layer. Reduce heat to medium-high and cook without stirring for 5 to 7 minutes or until golden brown on the bottom. Using a large spatula, flip potatoes in large sections. Cook for a few minutes more or until browned on the bottom. Push potatoes to one side of the skillet.
Step 5
Reduce heat to medium. Add walnut mixture to the empty side of the skillet and cook for 3 to 4 minutes, stirring occasionally. Fold into potatoes.
Step 4
Garnish with green onion and chopped parsley. Add a dollop of yogurt or eggs to make more filling.
*Beet can be peeled from roasted or boiled. Alternatively, a partial can of beets (rinsed and drained) can be used.