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oil free, vegan, baked, hash brown omelette, breakfast potatoes, starch solution breakfast

Hash Brown Veggie Omelette

Sam Cooks Kindness
This sheet pan breakfast is so simple and tasty and made even easier with a few short cuts. Yummy potatoes that are just crunchy enough, loaded with roasted veggies and smashed creamy black beans.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Servings 1 person

Ingredients
  

  • 3 cups frozen shredded hash browns oil free
  • 3 cups chopped vegetables of choice ex: bell peppers, onion, zucchini, mushrooms
  • 1 tablespoon nutritional yeast
  • garlic powder
  • smoked paprika
  • oregano
  • ¾ cup cooked black beans, drained and rinsed (about ½ can)
  • 2 tablespoon salsa

Instructions
 

  • Set oven for 425°
  • On half of a parchment or silicone mat lined baking sheet, place frozen hash browns. Shape them into a rectangle. You want them to be close together, overlapping and at least ⅓-1/2 inch deep. (see picture)
  • On other half of sheet pan, lay out chopped vegetables of choice. Sprinkle on nutritional yeast, and other seasonings. Gently toss vegetables only. Place pan in oven and bake for 30 minutes. Do not mix
  • While baking, mix drained beans and salsa. Warm in a small saucepan on low heat stirring occasionally or for 1-2 minutes in the microwave. Mash beans to desired consistency.
  • Remove pan from oven after 30 minutes. On half the potatoes spread the mashed beans, then using a spatula top with roasted vegetables, fold over into an "omelette".
  • Top with any left over veggies that didn't fit in your potatoes and enjoy topped with hot sauce, salsa or ketchup!