Vegan Mushroom Hash with Oatcakes
Vegan Mushroom Hash with Oatcakes



  • 100g porridge oats
  • 70ml soya milk
  • ½ tsp baking powder
  • 275g potatoes, cut into wedges
  • For the Hash
  • 2 tbsp oil
  • 200g sliced oyster mushrooms
  • 1 chopped red onion
  • 1 tsp smoked paprika
  • 4 tomatoes, halved
  • Tip the soya milk and oats into a bowl and blitz with a hand blender to break down the oats. Set aside to soak for 10 mins. Meanwhile, boil the potatoes for 5 mins, then drain. Heat the oil in a frying pan and cook the mushrooms, onion and paprika for 8 mins. Tip in the potatoes, cook for 10 mins more, then stir in the tomatoes and cook for 5 mins.
  • The oat mixture should have stiffened up a bit. Work in the baking powder, and using your hands, halve the mixture. Press each half into a thin pancake, and cook in a dry pan for 2 mins on each side. Place the oatcakes onto 2 plates, and top with the hash. Enjoy!
40 mins
2 serving

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