Vegetarian full breakfast fry-up

Instructions

1. 1

   Prepare the potatoes: grate the Maris Piper potatoes on the coarse side of a box grater into a large bowl. Gather the grated potato in kitchen paper and squeeze out as much moisture as you can until the paper is only slightly damp. Return to the bowl, season with the smoked paprika, a generous pinch of sea salt and a grind of black pepper, then shape into four flat patties about 1.5cm thick. Place the patties on a plate and leave to rest for 10 minutes to help them bind.

2. 2

   Start the sausages: heat 1 tbsp vegetable oil in a large frying pan over a medium heat. Add the vegetarian sausages and cook for 12 minutes, turning frequently so they brown evenly and are cooked through. Reduce the heat slightly if they are colouring too fast.

3. 3

   While the sausages cook, heat a second large frying pan over a medium-high heat with 1 tbsp vegetable oil. Add the chestnut mushrooms in a single layer (work in two batches if needed) and fry for 6–8 minutes until well browned. Season with a pinch of sea salt towards the end so they release moisture then re-colour.

4. 4

   Push the mushrooms to one side of the pan and add the halved plum tomatoes cut-side down; fry for 2–3 minutes until lightly charred, then turn and cook for another 1 minute. Transfer mushrooms and tomatoes to a warm plate and keep warm.

5. 5

   In the same pan you used for the mushrooms (add a splash more oil if it looks dry), add the smoked tofu rashers and fry for 3–4 minutes each side until crisp and caramelised. Transfer to the warm plate with the mushrooms and tomatoes.

6. 6

   Cook the hash browns: heat the remaining 1 tbsp vegetable oil in a third frying pan over a medium-high heat. Add the potato patties, press gently and fry undisturbed for 3–4 minutes until a dark golden crust has formed, then flip and cook for a further 3–4 minutes. Transfer to kitchen paper to drain briefly and keep warm.

7. 7

   Warm the baked beans in a small saucepan over a low heat, stirring occasionally, for about 5 minutes until piping hot.

8. 8

   Toast the thick-sliced bread in a toaster or in a dry frying pan. Butter each slice while hot.

9. 9

   Fry the eggs: wipe one frying pan clean, add a knob of butter and fry the eggs to your liking. For runny yolks, fry over a medium heat for about 2–3 minutes for sunny-side up or 3–4 minutes turning once for over-easy. Do them in batches if the pan won't hold four comfortably.

10. 10

    Assemble the plates: divide the sausages, hash browns, mushrooms, tomatoes, smoked tofu and eggs between two plates. Spoon the warm baked beans into a small ramekin or alongside. Scatter over the chopped fresh flatleaf parsley and finish with a crack of black pepper. Serve immediately.

Tips

• Squeeze the grated potato very well and let the patties rest; that single step is the secret to properly crisp hash browns.
• Use two frying pans if you have them — it keeps things moving and everything comes together hot. If you only have one, keep cooked items in a warm oven at 80°C fan/100°C conventional while you finish the rest.
• Don’t overcrowd pans when frying mushrooms or tofu; crowding releases steam and stops browning.
• Make the baked beans and toast while other items are frying — they’re quick and save time.
• Leftovers keep well: cool, refrigerate in an airtight container for up to 2 days; reheat in a low oven (150°C fan/170°C conventional) until piping hot to keep textures better than microwaving.

Substitutions

• vegetarian sausages → vegan sausages (same quantity)

  Stays close

• smoked tofu → marinated halloumi, sliced (same weight)

  Noticeably different

• thick-sliced bread → gluten-free bread (same quantity)

  Stays close

• butter → olive oil or vegan spread (same quantity)

  Stays close

Nutrition

Per serving · estimated

1260

Calories

48 g

Protein

110 g

Carbs

70 g

Fat

12 g

Fibre

20 g

Sugar

900 mg

Sodium

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