This plant-forward breakfast is a spin on the comfort classic. It’s savory, satisfying, and packed with nutrition. Top with a dollop of yogurt or eggs to take it to another level!
1 1⁄2 teaspoons coriander seed, toasted and ground
2 cloves, toasted and ground (optional)
1⁄4 teaspoon caraway seeds, toasted and ground
1 teaspoon kosher salt
3⁄4 teaspoon dried mustard
1⁄2 teaspoon granulated garlic
1⁄8 teaspoon cinnamon
1⁄8 teaspoon allspice
Black pepper, to taste
2⁄3 cup California walnuts
1⁄2 onion, diced small
2 small beets, cooked and cubed (approximately 4 ounces)
2 medium russet potatoes, baked and cooled (approximately 9 oz.)
2 tablespoons vegetable oil
Sliced green onions, chopped fresh parsley, plain yogurt, fried egg (optional toppings)
Stir together all Corned Spice ingredients in a small bowl.
Pulse walnuts several times to coarsely chop. Add cooked beet and pulse a few more times, scraping down the sides as needed until mixture resembles ground protein and has a crumbly texture. Transfer to a medium bowl and add onion and Corned Spice Mix. Stir to combine and adjust salt and pepper as desired.
Use a grater to grate cooled baked potatoes for hash browns.
Heat oil in a very large skillet over high heat. Once oil is hot and shimmering, add potatoes in a thin and even layer. Reduce heat to medium-high and cook without stirring for 5 to 7 minutes or until golden brown on the bottom. Using a large spatula, flip potatoes in large sections. Cook for a few minutes more or until browned on the bottom. Push potatoes to one side of the skillet.
Reduce heat to medium. Add walnut mixture to the empty side of the skillet and cook for 3 to 4 minutes, stirring occasionally. Fold into potatoes.
Garnish with green onion and chopped parsley. Add a dollop of yogurt or eggs to make more filling.
*Beet can be peeled from roasted or boiled. Alternatively, a partial can of beets (rinsed and drained) can be used.
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