Vegan mushroom & potato hash

• porridge oats↗100g g
• fortified soya milk↗70ml ml
• baking powder↗½ tsp ½ tsp
• medium potatoes↗2

  (275g), no need to peel, cut into slim wedges

• rapeseed oil↗2 tbsp 2 tbsp
• mushrooms↗200g g

  thickly sliced

• red onion↗1

  roughly chopped

• smoked paprika↗1 tsp tsp
• vine tomatoes↗4

  halved

Step-by-step instructions

1. 1

   Tip the oats and soya milk into a large bowl and blitz using a hand blender to break down the oats to a less coarse texture. Set aside for 10 mins to soak.

2. 2

   Meanwhile, boil the potatoes for 5 mins, then drain. Heat the oil in a large non-stick frying pan over a medium heat, and cook the mushrooms, onion and paprika for a few minutes until softened. Tip in the potatoes and cook for 10 mins, turning the mixture over every now and then. Stir in the halved tomatoes and leave to cook for 5 mins.

3. 3

   The oat mixture should now be stiff. Work in the baking powder using your hands, then halve the mixture. With wet hands, press out one half of the mixture on a plastic chopping board to make a thin disc, like a pancake. Carefully lift it off with a palette knife and cook in a dry non-stick frying pan for 2 mins on each side. Remove to a plate, and repeat with the other half. Put the oat thins on two plates and top with the hash to serve.