Hash Brown-Crusted Frittata from Vegan Yack Attack’s Plant-Based Meal Prep

Happy almost-spring! I know some places aren’t quite feeling it yet, but we’ll have a time change in a few weeks and with longer, warmer days comes a renewed sense of excitement for healthy eating. Most of us who made those great New Year’s resolutions to prep our healthy meals have drifted back into old habits by now, but help is on the way! In addition to a change in seasons that will give us a boost, Jackie Sobon of Vegan Yack Attack has written a fantastic cookbook to guide your meal prep.

Vegan Yack Attack’s Plant-Based Meal Prep contains a wealth of information – instructions for how to prepare to prep, meal prep for one or more, weekly menus for meals and snacks, kid-friendly foods and much more. Jackie takes you through it all, step by step, to ensure your success. And let’s face it, being prepared is the key to making a healthy-eating lifestyle work in the long term.

The recipes are wonderful and varied, from the Chimichurri Chickpea Kale Bowl to the Summer-Veggie Stuffed Potatoes, the Minty Peach Yogurt Bowl to the Chocolate Peanut Butter Rice Bars.  For all of the recipes, in a beautiful, glossy, full-color hardcover cookbook, get your copy right away!

In the meantime, I get to share the recipe for a beautiful Hash Brown-Crusted Frittata today. If you want to get even more of Jackie’s incredible recipes, follow her at Vegan Yack Attack or FB/IG/Twitter @veganyackattack.

Hash Brown-Crusted Frittata

  • Needs Some Heat • Freezer Friendly • Gluten Free • Soy Free • Nut Free • No Sugar Added
  • Yield: 4 servings

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.

  • 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; see note on page 169)
  • 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

In a 9-inch (23 cm) cast 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).

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.

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 is) and 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.

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).


Per serving: 370 calories; 6 g fat; 60 g carbohydrates; 16 g fiber; 5 g sugar; 19 g protein

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


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