My favorite childhood memory is waking up to my dad’s breakfasts before school. They weren’t elaborate or homemade, and they were far from vegan or vegetarian. Most weekdays consisted of a toaster pastry, bacon, and orange juice. Sometimes, my dad would microwave those rectangular-shaped hash brown patties alongside it. Those potato-filled bricks were salty and just the right amount of oily, and they were probably a saving grace for busy parents like my father.
Nowadays, both my dad and I are much healthier, but that doesn’t mean I’ll forgo a chance to enjoy one of my childhood favorites. Admittedly, this chickpea hash brown scramble is a far cry from the microwaveable version I ate as a child. That said, it’s salty, carb-y goodness, and that’s really all that matters in the end, right? Plus, chickpeas are a good source of plant-based protein–and they also provide you plenty of fiber to help you power through the morning!
Chickpea Hashbrown Scramble
1. Put shredded potatoes in paper towels or cheesecloth and squeeze to remove excess water. Your potatoes should be on the drier side when making your batter.
2. In a medium sized bowl, mix together potatoes, chickpea flour, and spices until fully combined. The mixture should resemble a thick cookie dough in texture.
3. Heat olive oil in a large skillet over medium heat. Add batter and allow to cook for 1-2 minutes or until the bottom starts to brown. Flip the “pancake” over and cook for another minute. At this point, use your spatula to start breaking up the batter so that it starts to resemble a scramble of sorts. Continue to sauté so that all sides of the batter start to brown. Finally, add greens of choice and cook until they are just wilted.
4. Serve scramble with avocado, hot sauce, salsa, or whatever topping you prefer.
Also by Molly: Pumpkin Eggnog Cookies
Related: Best Tofu Scramble Recipe
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Photos: Molly Lansdowne