1. Wash 4 potatoes well with water after peeling them.
2. Then grate the potatoes with the help of a grater.
3. Soak the grated potatoes in cold water for 15 to 20 minutes. (This is an important step that helps to make them crispy).
4. Take a towel and spread the potatoes.
5. Pat dry the potatoes nicely.
6. After pat drying transfer into a bowl.
7. Add the cornflour to the shredded potatoes. Add black pepper powder, garlic powder, oregano, and salt to taste.
8. Mix everything nicely.
9. In a frying pan add little olive oil. Let it smoke.
10. Now add the sliced mushrooms.
11. Saute on a medium flame for 2 minutes.
12. Now add spinach leaves.
13. Saute spinach leaves for 2 minutes.
14. Add some pink salt to taste. Sprinkle little as spinach already is a little salty in flavor.
15. Sprinkle some black pepper powder.
16. Now mix well. Now take out and keep the stuffing aside.
17. Now add 1 tbsp of oil to the frying pan.
18. Add the grated potato mixture to the frying pan.
19. Flatten it with a spoon or spatula as much as you can.
20. Cook for 5 minutes on medium heat.
21. Now when the bottom surface is golden and crisp flip it carefully with the help of a spatula.
22. Cook 3 minutes on medium flame on the other surface too.
23. Now place a vegan cheese slice. Cut in two pieces like I have done and place it on the hashbrown crepe.
24. Now add the sauteed spinach and mushroom stuffing we made.
25. Now fold the crepe a little and cook for 1 more minute till the cheese melts a little.
26. Now take out the hash brown crepe with the help of a spatula and serve on a plate.
27. Your crispy cheese hashbrown mushroom spinach crepe is ready to be served.

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