Print
Breakfast Potato Casserole
- Total Time: 50 minutes
- Yield: 6
Description
An easy breakfast casserole to impress the guests! This brunch-style delight is hearty layers of potatoes, vegan cheese, and fresh veggies. This simple recipe uses oil-free frozen shredded hash browns and a vegetable filling that is easy to customize with any of your favorite veggies, such as broccoli, zucchini, peppers, and asparagus. Potatoes are the golden ticket to a perfect weekend brunch!
Ingredients
Units
Scale
- 20-26 ounce bag frozen shredded hash brown potatoes (oil-free)
- 10-12 ounces fresh spinach
- 8 ounces mushrooms, sliced
- 2 cups plant based milk
- 1/2 cup raw cashews
- 3 tablespoons cornstarch
- 1/4 cup nutritional yeast flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon tahini
- 1 tablespoon miso paste
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (for garnishing)
Instructions
- Preheat the oven to 375°F.
- Place the frozen shredded hash brown potatoes into a large bowl.
- In a large fry pan over medium-high heat, saute the mushrooms until tender. Add water or vegetable broth as needed to prevent sticking. When the mushrooms become tender, add the spinach and cook just until wilted. Set aside.
-
Combine the cheese ingredients in a high-speed blender and process until smooth.
Pour half of the blended cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined. - Line a 9-inch square baking pan with parchment paper. Place half of the potato mixture into the pan. Cover the potato mixture with the spinach and mushrooms. Top with the remaining potatoes and pour the remaining cheese sauce over the top. Garnish with smoked paprika. Bake for 30 minutes or until the top becomes golden.
- Hints: I like to use Cascadian Farms Hash Brown Potatoes because the only ingredient is 100% potatoes with no added oils or sugars.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Cuisine: American
I’ve been making a similar recipe for years. I use the hash browns and the root vegetables. I add onion, mushrooms, red pepper, collar greens, chard, flax seed, tomatoes, spices and a cheese sauce. So funny to see you making something so similar.
Your recipe sounds delicious! I love the idea of root veggies with the potatoes.
I haven’t tried it yet, but it looks like a winner. Some great comfort food, that is healthy! Can’t wait to try it out!