Get the hash brown patties out of the fridge and let thaw. Drain and rinse the soaked yellow mung beans and add them to a blender. Strain and save the water from a can of chickpeas (aquafaba) and add it to the blender along with the rest of the egg batter ingredients. Blend on high for 1-2 minutes, or until smooth.
1 cup dry yellow split mung beans, 1 cup aquafaba, ½ cup water, 2 tablespoons vegan butter or neutral oil, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric powder, 3 tablespoons nutritional yeast, ½ teaspoon black salt