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Eggplant Hash Browns for Vegan Breakfast Recipe
Hey my Sweet Vs, It's The Sweetest Vegan here. Today on the show we will be continuing to veganize
Paula Deen's Southern Cooking Bible. And I thought it was about time we made something
from the breakfast brunch section of the cookbook. She had a recipe for pickled eggs and beets and I was like number 1
that sounds like something from a Dr. Seuss book and number 2 I have no interest in ever eating pickled eggs and beets.
They taste like dirt to me or "earthy", they taste earthy. So I thought I would put that eggplant that we had leftover
from yesterday to good use and make a eggplant hashbrown. So let's see how it turns out. Here we go.
Eggplant Hash Browns for Vegan Breakfast Recipe
So for this recipe, you are going to need a large skillet. I am going to add in some vegan butter over medium high heat.
And let the pan get all heated up and nice and toasty. Now the first ingredient I am going to add in is the bell pepper,
because mine is frozen, my grandmother, I guess she had a surplus, and she froze it so I'm going to put that in there and let it
because mine is frozen, my grandmother, I guess she had a surplus, and she froze it so I'm going to put that in there and let it
get all thawed out. Next we are going to add in our onions and let them saute before we add in the other ingredients.
Then we are going to add in the potato because it takes longer to cook then the eggplant.
It doesn't take that long to cook, but it is full of water, so it takes awhile for that water to escape and for it to cook down.
So were are going to keep it simple with our seasonings. I have pepper and then I am going to add in salt.
And I have a lot of basil. This is dried basil, sometimes I use fresh basil. I just looked through my seasonings
and I was going to add in oregano, but then basil caught my eye. And I was like basil, breakfast, yes.
It's happening. So then we are going to cover it with a top. And we are going to cook it covered for about 15 minutes.
But every 5 minutes, you want to go in there, lift up the ones that are on the bottom, and flip them over so everything gets a
chance to get that brown caramelization. Do you all see that coloring, it is so beautiful.
And as you can see everything just keep cooking down and cooking down and cooking down until it turns into
into a hash. So we are done. You can plate that up, and this may turn a lot of you all off but
I am about to squirt ketchup all over this hash right now. So the eggplant is really tasty
It adds a different texture. It is similar to squash to me. So imagine if you use summer squash or zucchini
mixed in with some potatoes to make a hashbrown. That is exactly what it taste like, the only thing about this recipe
that I would do over again is my bell pepper. It was nothing wrong with the bell pepper. It tasted fabulous, but I
was really looking for that green pop of color and I guess maybe since it was frozen or maybe because I cooked it for so long
it lost all of it's color. It just turn kind of brown-green-y. Like a dooky green, no a military green. Lets go with that.
But I would either add them in late to the cooking process or use fresh and maybe that would make a difference
in the color, because I was missing my color. But that is it for today. If you have comments
please leave the below, I love to talk to you guys. And that is it. Bye.
Eggplant Hash Browns for Vegan Breakfast Recipe