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vegan Hash Brown-Crusted Frittata from Vegan Yack Attack’s Plant-Based Meal Prep! by Jackie Sobon

Hash Brown-Crusted Frittata

While I do love a good omelet, sometimes I get a little anxious about the flipping. Frittatas are great because all you have to do is cook your favorite fillings in a pan, add your base, and leave it to the oven to take care of the rest. This breakfast frittata is rich in protein, easy to make, and delicious atop a bed of mixed greens.
Course Breakfast
Cuisine American
Keyword vegan frittata
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Calories 370 kcal
Author Jackie Sobon


  • 1 tablespoon (15 ml) sunflower oil divided
  • 8 ounces (225 g) frozen shredded potato hash browns
  • 1/8 teaspoon salt
  • ¼ teaspoon black pepper divided
  • 2 cups (260 g) sliced bell peppers assorted colors
  • 1 cup (110 g) sliced yellow onion
  • 1 cup (135 g) chickpea flour
  • 1/3 cup (30 g) nutritional yeast
  • 2 tablespoons (16 g) cornstarch
  • 2 teaspoons Kala namak Indian black salt
  • 1 teaspoon onion powder
  • ½ teaspoon baking powder
  • ¼ teaspoon ground turmeric optional
  • 14 ounces (425 ml) hot vegetable broth
  • 1 15-ounce [425 g] can black beans drained and rinsed


  1. In a 9-inch (23 ccast iron skillet or oven-safe pan, heat 2 teaspoons of the oil over medium heat. Add the hash browns, pressing gently to flatten them into an even layer. Cook until there is some browning on the first side, about 6 minutes, sprinkling the salt and 1/8 teaspoon pepper over the top while they are cooking. Carefully flip the patty onto a plate and set aside. Preheat the oven to 375ºF (190ºC, or gas mark 5).
  2. Add the remaining 1 teaspoon oil to the skillet along with the bell peppers and onion, and cook, stirring occasionally, until the onions are nearly translucent, about 5 minutes, then remove from the pan and set aside. While the peppers and onions are cooking, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, onion powder, baking powder, and turmeric, if using, in a large bowl. Pour the hot vegetable broth into the chickpea flour mixture and whisk until combined.
  3. Slide the hash brown patty, uncooked side down, back into the skillet, then top with black beans and pepper-onion mixture. Whisk the chickpea mixture to recombine (don’t worry about how thin it iand pour it over the top. Place the skillet in the oven and bake for 33 to 35 minutes, or until the top is matte and slightly firm.
  4. Remove the skillet from the oven and let cool on a rack for 15 to 20 minutes before serving. If storing for later, wait 30 minutes before cutting the frittata into quarters. Transfer to 4 storage containers and store in the refrigerator for up to 7 days or in the freezer for up to 3 months (allow to defrost completely in the refrigerator before reheating).

Recipe Notes

Note: If you don’t have an ovensafe skillet or pan, brown the hash browns on the stovetop as instructed, then transfer them to a pie dish or springform pan before assembling.


Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020