Breakfast Potato Casserole - PlantPure Nation

Breakfast Potato Casserole

por Kim Campbell abril 03, 2020

Breakfast Potato Casserole

Breakfast Potato Casserole

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!

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Prep time    15 minutes  

Cook time    20-30 minutes

Yield              4-6 servings

🌱 Ingredients     

  • 20-26 ounce bag frozen shredded hash brown potatoes (oil-free)
  • 10-12 ounces fresh spinach
  • 8 ounces mushrooms, sliced

     Cheese Sauce

  • 2 cups plant based milk
  • ½ cup raw cashews
  • 3 tablespoons cornstarch
  • ¼ 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
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (for garnishing)

                

                  🥄 Kitchen Tools 

                  • Large fry pan
                  • 9-inch square baking pan
                  • Parchment paper
                  • High Speed Blender
                  • Large mixing bowl
                  • Large spoons and forks
                  • Measuring cups and spoons
                  • Chef knife
                  • Cutting board

                  👩‍🍳 Instructions

                  1. Preheat the oven to 375°F.
                  2. Place the frozen shredded hash brown potatoes into a large bowl.
                  3. 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.
                  4. Combine the cheese ingredients in a high-speed blender and process until smooth.
                  5. Pour half of the blended cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined.
                  6. 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.

                  ✏️Tips & Hints

                  • I like to use Cascadian Farms Hash Brown Potatoes because the only ingredient is 100% potatoes with no added oils or sugars.  
                   

                  Breakfast Potato Casserole Grocery List 🛒

                      Produce 🥦

                  • 10-12 ounces fresh spinach 
                  • 8 ounces mushrooms
                  • 1 teaspoon lemon juice

                       Plant-Based Dairy 🥛

                  • 2 cups unsweetened plant-based milk

                       Grains, Pasta, Nuts & Seeds 🌰

                  • 1/2 cup raw cashews
                  • 1 tablespoon tahini

                       Baking & Spices 🌶

                  • 3 tablespoons cornstarch
                  • 1/4 cup nutritional yeast flakes
                  • 1 teaspoon onion powder
                  • 1 teaspoon garlic powder
                  • 1/2 teaspoon smoked paprika

                       Condiments & Sauces 

                  • 2 teaspoons apple cider vinegar
                  • 1 teaspoon Dijon mustard

                       Frozen Foods ❄️ 

                  • 20-26 ounce bag frozen shredded hash brown potatoes (oil-free)

                       Miscellaneous 🧐

                  • 1 tablespoon white miso paste
                  PlantPure Kitchen Live



                  Kim Campbell
                  Kim Campbell

                  Autor



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