Hash Brown Mushroom Spinach Crepes

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4 Large Potatoes , shredded finely

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15 Spinach Leaves , finely chopped

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6 tbsp Cornflour

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5 Mushrooms , finely chopped

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3 tbsp Olive Oil

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1 tbsp Garlic Powder

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Salt , to taste

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1 tsp Black Pepper

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4 Violife Original Flavour Slices

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1 tbsp Oregano

Wash potatoes thoroughly with cold water after peeling them.
Next, grate the potatoes using a grater.
Soak the grated potatoes in cold water for around 15-20 minutes. (This step is significant in making them crispy.)
Take a clean towel or a piece of cloth and spread the potatoes on it.
Pat the potatoes dry thoroughly.
Transfer the dried potatoes to a large bowl.
Add cornflour to the grated potatoes, followed by black pepper powder, garlic powder, oregano, and salt to taste.
Mix all the ingredients thoroughly.
In a frying pan, add a little olive oil and heat it until it begins to slightly smoke.
Now add sliced mushrooms to the pan.
Sauté them over medium heat for about 2 minutes.
Add spinach leaves to the pan.
Sauté spinach leaves for about 2 minutes, or until they are slightly wilted.
Add a pinch of pink salt to taste. Add less salt as spinach is naturally a bit salty in flavor.
Sprinkle a bit of black pepper powder.
Give it all a good mix. Remove the stuffing from the pan and set aside.
Add 1 tablespoon of oil to the same frying pan.
Add the grated potato mixture to the frying pan.
Flatten the potato mixture with a spatula or a spoon as much as you can.
Cook the potato mixture for about 5 minutes on medium heat.
Once the bottom surface is golden brown and crispy, carefully flip it over with the help of a spatula.
Cook for about 3 minutes on medium heat on the other side as well.
Now place a vegan cheese slice, cut into two pieces, on the hashbrown crepe.
Add the sautéed mushroom and spinach stuffing we made earlier.
Fold the crepe slightly and cook for 1 more minute, or until the cheese slightly melts.
Remove the hash brown crepe from the pan with the help of a spatula and serve it on a plate.
Your crispy cheese hashbrown mushroom spinach crepe is ready to be relished.

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