Crispy Hash Brown Toast with Whipped Ricotta, Peas & Mint

1. Cook the hash brown patties according to package directions until deeply golden and crisp on both sides.
2. While the hash browns cook, stir together the ricotta, lemon zest, lemon juice, salt, and pepper until smooth and creamy. For an extra light texture, whisk vigorously for 1–2 minutes or blend briefly with an immersion blender or food processor. A touch of heavy cream can help make it ultra creamy.
3. Place the frozen peas in a microwave-safe bowl with 1 tablespoon water. Microwave for about 45–60 seconds, then drain well and pat dry with a paper towel.
4. Spread the whipped ricotta generously over each crispy hash brown patty.
5. Top with the peas, chopped pistachios, and fresh mint.
6. Finish with flaky sea salt, freshly cracked black pepper, and a light drizzle of olive oil if desired.
7. Serve immediately while the hash brown is hot and crisp.

Tips & Tricks 

• To ensure hash browns get extra crispy, cook them in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
• Dry the peas well. Removing excess moisture keeps the ricotta fluffy and the hash brown crispy.
• No fresh mint? Fresh basil or dill also pair beautifully with the ricotta and peas.
• Make it a meal; top with a jammy egg for extra protein or serve alongside fresh fruit for an easy breakfast or brunch.