Hashbrown & Peas Toast #vegetarian #recipe #brunch

Did we all collectively grow up disliking peas? Well, let me try to change your mind now! This might be one recipe where you don’t even realize you’re eating peas - it’s perfectly smooth and the addition of tahini and lemon juice makes it so good! Pair it with a hashbrown patty and you’ve got yourself the most delicious brunch featuring peas you’ll actually enjoy! This recipe makes about 5-6 hashbrown patties. Here’s how to make this Hashbrown & Peas Toast: 1. Place the hashbrown patty on a parchment lined baking sheet. Top with shredded cheese of your choice and 1-3 jalapeño slices. Bake at 400 degrees for 15 minutes 2. To make the peas, soak 1 cup of frozen peas in boiling water for 10 mins. Drain and discard the liquid. To a blender, add the soaked peas, 1 tbsp tahini, juice of 1 lemon, 1 garlic clove, 7-10 mint leaves, and salt and pepper to taste. Blend until smooth 3. Spread a layer of the peas on the cooked hashbrowns. Top with some seeds, dried herbs, and salt. I like to use pepitas, za’atar, and Osmo salt