Vegan Egg + Cheese Hash Brown Skillet
Servings: 6 servings
Ingredients
- 4 tbsp olive oil
- 1 cup diced mushrooms
- 2 scallions chopped
- ½ cup diced zucchini
- ½ cup diced tomatoes
- 16 oz frozen hashbrowns uncooked
- 12 oz Just Egg or liquid vegan egg of choice
- ¾ cup shredded vegan cheddar cheese
- kosher salt and black pepper
Instructions
- Preheat the oven to 375 degrees.
- Add 2 tbsp of olive oil to a 9.5in oven-safe skillet and set to medium heat. Once warm, add the mushrooms and cook undisturbed for 3-5 minutes or until lightly browned.
- Next chop the scallion and save 2 tbsp of the greenest parts towards the top for later. Then add the rest of the chopped scallions to the pan with the mushrooms.
- Cook for 2-3 minutes to soften the scallions and then add the zucchini, tomatoes, 1/2 tsp of kosher salt and 1/4 tsp of black pepper. Cook for one minute.
- Next add the remaining 2 tbsp of olive oil the pan along with the hashbrowns and toss to combine with the veggies.
- Cook undisturbed the hashbrowns for 5 minutes, sprinkle with salt and pepper if desired, then add the vegan cheese on top. Pour in the vegan egg and transfer to the oven.
- Bake for 25 minutes or until golden brown around the edges and set in the center.
- Remove from the oven and let rest for 10 minutes before slicing.