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Packed with veggies in a rich and spicy tomato and gochujang sauce, topped with hash browns and baked to crispy perfection this is easy, hearty and warming comfort food.

Spicy Hash Brown Bake

Prep: 10 mins | Cook: 60 mins | Total: 70 mins | Quantity: 2 servings

Ingredients

  • drizzle of olive oil
  • 1 red onion – peeled and finely diced
  • 1/4 small savoy or sweetheart cabbage – cut the soft leaf from the woody centre ‘vein’ and finely shred, discard the vein
  • 1 bell pepper – finely sliced or diced, core and seeds discarded
  • 1 parsnip – peeled and roughly diced, cut round the woody core and discard
  • 1 small aubergine – diced into bite sized chunks, discard stalk
  • 4 cloves garlic – peeled and finely diced or crushed
  • 1 lemon – juiced
  • 1-2 teaspoons Gochujang paste
  • 400g tin baby plum tomatoes or chopped tomatoes
  • 125 ml (1/2 cup) vegetable stock/broth
  • 1 teaspoon sugar
  • salt and pepper
  • 100g (1 cup) frozen petit pois peas
  • 1 tablespoon capers – drained and roughly chopped
  • 8 frozen hash browns
  • 60g (1/2 cup) vegan cheese – grated

Instructions

  1. Prepare all the vegetables then heat the oil in a large saucepan
  2. Add the onion, cabbage, pepper and parsnip and saute for 8-10 minutes until just starting to soften and caramelise
  3. Stir in the garlic and aubergine followed by the lemon juice, Gochujang paste, tinned tomatoes and vegetable stock/broth
  4. Bubble gently for 15-20 minutes until the veg is tender
  5. Stir in the sugar and salt and pepper to taste. If you're batch cooking this allow to cool then put into airtight containers and chill or freeze
  6. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  7. Tip the Gochujang vegetables into a deep sided baking dish, add the capers and frozen peas and stir together
  8. Arrange the frozen hash browns over the top so that they roughly cover most of it. Scatter over the vegan cheese
  9. Bake for 30-35 minutes until crisp, golden and bubbling

Notes

  • This spicy hash brown bake is best eaten immediately after baking but if you do have leftovers cool completely before chilling. Reheat in the oven - the hash browns will go a little soft and won't crisp back up if warmed in the microwave
  • f you're cooking for one, the spicy vegetables can all be batch cooked in advance and chilled or frozen until ready to use (defrost the sauce before baking though). I also really recommend using a smaller dish and baking with the hash browns as an individual portion

Recipe by The Cook & Him at https://thecookandhim.com/recipes/spicy-hash-brown-bake/