Full Breakfast Feast

Full Breakfast Feast

This is the one we pull out when we want to make a proper occasion of a lazy weekend morning. A full cooked breakfast, completely plant-based, and honestly it holds its own against anything you'd get in a greasy spoon. You've got crispy hash browns, savory mushrooms, roasted tomatoes, and all the trimmings coming together on one glorious plate. Every element brings something different, whether it's crunch, earthiness, or that smoky depth you want from a fry-up. Trust us, once you've made this you'll struggle to go back to a sad bowl of cereal.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large, well-oiled frying pan
  • High-sided frying pan
  • Clean tea towel
  • Tin foil for covering

Ingredients

  • 120g plain flour
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp olive oil
  • 4 tbsp olive oil for frying
  • 8 potatoes peeled, grated
  • 2 onions peeled, grated
  • 1 tbsp olive oil
  • 3 garlic cloves
  • 360g cherry tomatoes
  • tbsp salt
  • tbsp pepper
  • basil leaves
  • 3 tbsp olive oil
  • 3 tbsp soy sauce
  • 2 tsp maple syrup optional
  • 1 tsp pepper
  • 2 red onions sliced
  • 2 garlic cloves minced
  • 360g mushrooms halved
  • 60g plant-based cheese
  • 6 plant-based sausages cooked, chopped
  • baked beans

Method

1

To start

  • Preheat oven to 180℃ (356℉). Put the grated potato and onion on top of a clean tea towel and squeeze out all the water into a bowl. Squeeze out as much water as you possibly can - it will make the cooking process a lot easier.
  • Put the dried potato in a bowl, mix in the flour and spices and pour it into a large, well-oiled pan.
  • Stir the mixture so it doesn’t burn and keep stirring it until it’s darkened in colour and become slightly crispy. Set the pan to one side.
2

For the tomatoes

  • Warm some olive oil in a high sided frying pan, add the garlic cloves and cherry tomatoes. Season the tomatoes, put the lid on them and let them cook until the skins start to split
  • Take the lid off the pan, add the basil, put the lid back on the pan and cook them until the basil is well wilted
  • Spoon the tomatoes out of the pan and into a bowl (minus the garlic) and set them to one side
3

For the mushrooms

  • Warm the olive oil in a pan, add the red onion and garlic and cook it until the onion is translucent
  • Add the mushrooms, soy sauce and maple syrup and stir them until the mushrooms are cooked to your liking (season with pepper)
  • Put the mushrooms in a bowl and take them over to the pan with the potato in it
  • To finish up: Cover the potato with the grated cheese
4

Cook everything together

  • Add the cooked veggie sausages
  • Add the cherry tomatoes
  • Add the mushrooms
  • Cover the pan in tin foil (this prevents the cheese from crisping) and bake for 30 minutes
5

Time to serve

  • Serve immediately with baked beans

Tips & Variations

  • Prep the night before: You can grate and drain the potato the evening before and keep it in the fridge wrapped in a tea towel. Saves you a job in the morning when you're still half asleep.
  • Don't rush the hash brown: Keep stirring it in the pan until it's properly darkened and a bit crispy on the outside. Pulling it too early is the most common mistake and we've both been guilty of it.
  • Make it your own: Load the plate with whatever you love most. Baked beans, wilted spinach, sliced avocado, a bit of hot sauce. This is your breakfast feast so go for it.

Why This Works

The trick with the hash browns is getting as much water out of the grated potato as you possibly can. It sounds like faff but it makes the difference between a soggy mess and a properly crispy, golden base. Getting that right sets the whole plate up and makes everything else feel like it belongs together.