One of our favourite things to do on a Sunday morning is make a "big breakfast." These hash browns are the star of the show—packed with the savoury flavour of nutritional yeast and an extra-crunchy coating made from our very own cracker crumbs. They are "so good" they might just become a weekly tradition!
What You’ll Need
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Baking sheet (lined with parchment paper)
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Medium mixing bowl
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Chef’s knife
Ingredients
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3 medium Potatoes (diced into 1/2" cubes)
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2/3 cup JMCC Savoury Cracker Crumbs
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1/4 cup Nutritional yeast
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1/4 cup Olive oil
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Salt and pepper to taste
How It’s Done
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Preheat: Set your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking.
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Prep the Potatoes: Wash the potatoes and cut them into 1/2" cubes. We prefer to leave the peels on for extra texture, but feel free to peel them if you prefer.
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Coat: Place the potato cubes in a medium bowl. Add the olive oil, nutritional yeast, JMCC crumbs, and salt and pepper. Stir thoroughly until every cube is well-coated in the savoury mixture.
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Arrange: Spread the potatoes in a single layer on your prepared baking sheet. Ensure they aren't too crowded so they can crisp up properly!
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Roast: Bake for 20 minutes, or until golden and crispy. Be sure to flip them halfway through to get an even colour on all sides.
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Serve: Remove from the oven and enjoy hot—either on their own or dipped in your favourite ketchup.
