Bake-Off star Crystelle Pereira has teamed up with Strong Roots to create this quick, simple and delicious plant-based brunch recipe. Tasty and nourishing on a frosty morning!

Preparation Time: 10min
Cooking Time: 25min
Serves: 3 

1. Preheat the oven to 180°C. Add the Sweet Potato Hash Browns to a tray and bake for 15-17min, until crispy and golden.  
2. For the miso mushrooms, add some olive oil to a large pan on a low heat. Add the white parts of the spring onions and cook for about 5min until softened. 
3. Then add the mushrooms and cook for about 1min, before adding the garlic, salt and pepper. Cook for another 2min.  
4. While the mushrooms are cooking, in a small bowl combine the hoisin, miso, maple and sesame oil and mix until smooth. Pour this sauce all over the mushrooms and cook for another 2min until thickened and glossy.  
5. Once the Hash Browns are ready, load each one with a generous amount of mushrooms. Garnish with the green parts of the spring onion, sesame seeds and chilli flakes, and enjoy.   

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