One of our favourite things to do on a Sunday morning is make a "big breakfast". One that includes veggie bacon and these deliciously crispy hash browns. Not only do they have the cheesy flavour of nutritional yeast, they also have an extra added crunch and delicious flavour of our cracker crumbs! SO GOOD! Definitely something to have for special occasions, or just because.
3 medium potatoes (or more if you're cooking for more or just want leftovers), diced in 1/2" cubes.
1/4 cup nutritional yeast (yeshi)
2/3 cup JMCC Savoury Cracker Crumbs
1/4 cup olive oil
salt & pepper to taste
Preheat oven to 425*F, line a baking sheet with parchment
Wash potatoes and cut in 1/2" cubes (we like to leave the peal but peal if desired). Place them in a medium size bowl.
Then add in additional ingredients ( yeshi, JMCC crumbs, olive oil, s+p) and stir to coat and combine.
Place in a single layer on the prepared baking sheet and bake for 20 minutes, or until crispy. Flip in between.
Remove from oven and enjoy as they are or dip in ketchup.