Hash Brown Omelet with Kimchi

Name: Hash Brown Omelet with Kimchi
Yield: Serves 2 to 4
Ingredients: 2 tablespoons plant-based mayonnaise or egg-based, mayonnaise; ¼ teaspoon, toasted sesame oil; ⅛ teaspoon, grated lime zest; 1 pound, russet potatoes, peeled and shredded; ¼ teaspoon, table salt; Pinch , pepper; 2 tablespoons, vegetable oil, divided; ⅔ cup, kimchi, drained and chopped; 1 , scallion, white and green parts separated and sliced thin; 1 tablespoon, chopped fresh cilantro

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We turn hash browns into an “omelet” with a vegetable filling and a creamy topping.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES2 to 4

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

Hash browns seem to be becoming more rare these days, but this simple recipe, where we turn hash browns into an “omelet” with a vegetable filling and a creamy topping, will bring these thin, crisply sautéed potato cakes back to the table. H...

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