Dairy-Free Cheesy Hashbrown Bake is a creamy and delicious breakfast bake that is perfect on its own or topped with an egg! (Dairy-Free/Whole30)
This “cheesy” hash brown bake needs to be on your next Sunday brunch menu!
You know those creamy hash brown bakes that are creamy on the inside and kind of crusty on the outside … usually they are made with sour cream and cheese and all other sorts of dairy-laden things….. Well I wanted to re-create that very dish, but without dairy 🙂 And I totally did it.
I used my Dairy-Free Sour Cream recipe (a variation of it) to re-create the sour cream flavor and I used nutritional yeast to get that cheesy flavor (It works SO well as a cheese-replacement! Just check out this Dairy-Free Broccoli Cheese Soup!). Onions and garlic sautéed in ghee add a buttery-ness. It all comes together perfectly and I cannot wait for you guys to try it!!
Why You Will Love This Recipe
- Cheesy Goodness: the nutritional yeast here works absolutely perfectly to create that “cheesy” flavor while still keeping this dairy-free! Bonus – nutritional yeast is Whole30 compatible and Paleo (of course, if you feel that using any sort of cheese replacement is too much for you on your Whole30 then please don’t incorporate it into your round – that is going to be different for everyone).
- Whole30: The rest of the ingredient list for this recipe is ALSO Whole30, which is so awesome! This is a great option for when you want to mix up your breakfast recipes. And feel free to add in some breakfast sausage if you want!
Whole30 Compatible Hashbrowns
In case you are having a hard time finding Whole30 compatible hashbrowns, here is a little list for you! Feel free to add any other ones that you may find (I am sure there are others out there) to the comment section at the bottom of the post!
Other Whole30 Breakfasts You Might Like
- Apple Stuffed Sweet Potatoes
- Healthy Baked Egg Cups
- Ultimate Breakfast Casserole
- Sunday Morning Sausage + Mushroom Frittata
- Whole30 Deviled Eggs
What you might need for this recipe:
Other Recipes You Might Like:
- Healthy Breakfast Tacos
- Easy American Fries
- Whole30 Vanilla Cinnamon Coffee Creamer
- Creamy Asparagus and Prosciutto Frittata
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Dairy-Free Cheesy Hashbrown Bake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
A delicious dairy-free “cheesy” hash brown bake!
Ingredients
- 20 oz shredded potatoes (check ingredients if Whole30 if buying packaged)
- 5.4 fl oz coconut cream (I used the 5.4 fl oz can by Native Forest)
- 2 Teaspoons lemon juice
- 1 Teaspoon apple cider vinegar
- 1 can full-fat coconut milk (pour into mason jar and blend before use – I use an immersion blender))
- 1/4 – 1/2 cup diced yellow onion
- 1 Tablespoon garlic
- 2 Tablespoons ghee (or coconut oil)
- 4 Tablespoons nutritional yeast (I used Bob’s Red Mill)
- 1 1/4 Teaspoon salt
Instructions
- Prepare 11×7 glass baking pan.
- Preheat oven to 350
- In small mixing bowl combine coconut cream, lemon juice, apple cider vinegar and a pinch of salt. Stir to combine and then set aside.
- In saucepan melt ghee and then add garlic and onion.
- Throw in a pinch of salt and then sauté until the onions reduce, about 2 minutes.
- Remove from heat.
- Take your mason jar (or other container) that you blended your coconut milk in and add nutritional yeast – stir or whisk to combine)
- In large mixing bowl add hash browns, the coconut cream mixture, coconut milk mixture and onion mixture.
- Add 1 1/4 Teaspoons salt and then mix to fully combine.
- Pour into baking pan.
- Sprinkle with additional salt and pepper.
- Bake uncovered for 50-60 minutes.
- Let cool sightly and then serve hot.
Notes
- Frozen or Thawed Hashbrowns: you can use either frozen or thawed hash browns, either will work. If you use frozen you may need to cook it a little bit longer.
- Can You use freshly made hash browns: I have only tested this with store-bought hashbrowns, but I would think you could easily make your own and it should turn out just fine as long as you are grating your hashbrowns into a similar size as the store-bought.
Lori says
What is your favorite brand of hashbrowns to use with this recipe?
Erin says
Hi Lori – I like to use Mr. Dell’s original hashbrowns for this!
Lori says
Thank you!
Leah says
Omg, the flavor of these potatoes is amazing! Delicious!
Erin says
So glad you enjoyed these and thank you so much for taking the time to come back and leave a review!
Meghan says
What might be dairy and nut-free substitutes for the coconut oil/ghee and coconut cream?
Lorraine Munoz says
I made it with cubed hash browns. Super tasty! Didn’t realize I needed coc cream, so just used the coc milk. What size can do you use? It’s not in the ingredient list. Thx!
Susan H Fleenor says
Can this be made with freshly grated potatoes?
Erin says
Yes, it definitely can!
Angela Pease says
This is a favorite in our house. We make it at least once a month. I don’t own an 11×17 pan so I always make it in a 9×13. We reheat squares in a pan in the morning and serve with eggs. The hashbrowns remind me of Hollandaise!!!
Erin says
So happy to hear you are enjoying the recipe, Angela! And thank you so much for taking the time to leave your feedback – I really appreciate it!
Mary says
Is it the full can of coconut cream (watery liquid included?) or just the thick creamy white part?
This looks amazing!
Erin says
Hi Mary – I always recommend using an immersion blender to reincorporate your separated cans of coconut milk before use! So pour the liquid (coconut water) and coconut cream into a mason jar or something and then use an immersion blender (or even just a small whisk) to recombine. Then use as directed in the recipe! So yes, you will essentially use both in the recipe they will just be mixed back together :). Hope that helps!
Audrey says
Is there any way to make these without coconut cream or coconut milk? My husband and I absolutely can’t stand coconut and I’ve tried recipes that use them thinking we won’t notice but we always do. I’m the one making it so I obviously know it’s in there but I don’t tell my husband and he’s always like ummmm what’s in here that tastes so awful? And it’s always the coconut…. he’s like a police dog whose nose is set to detect coconut lol
Erin says
Haha! Too funny!! You could maybe try Califia Farms BetterHalf creamer?! It has some coconut cream in it but it is mixed with almond milk and I really can’t tell there is coconut it it. Or Nut Pods! I will circle back if I think of anything else that is 100% coconut free!
Elisabeth Kensinger says
If you are using frozen hash browns, do you thaw them first or just throw them in frozen?
Erin says
Hi Elizabeth! I have only ever made this with thawed has browns,but I am sure if you did make it with frozen they would thaw up pretty quickly as you were mixing everything together and then maybe just leave them in the oven an extra 10 minutes or until they are hot all the way through! Enjoy!
Susana says
If using frozen hash browns, should I defrost first? Can’t wait to try!
Erin says
Hi Susana!! Every time I have had this hash browns have been thawed! I am sure you could easily make it with frozen hash browns,just increase the cook time by 10-15 minutes or until they are hot all the way through! Can’t wait for you to try them!!! 🙂
Angie says
This looks so good!! Sorry if I missed this but, if using frozen hash browns do they need to be thawed first? Thank you!! Can’t wait to try this one! 😃
Erin says
Hi Angie! Every time I have had this hash browns have been thawed! I am sure you could easily make it with frozen hash browns,just increase the cook time by 10-15 minutes or until they are hot all the way through! Enjoy! 🙂
Angie says
Thank you so much!! I made these this morning and they’re so, so good!! These will definitely be a new weekly staple!
Erin says
Yay!!! So glad to hear that!! Thanks for the feedback!
Carol says
Just found this recipe and wanting to make it for a party. Can this be made the day before and refrigerated overnight? or wondering if I could freeze it either before or after cooking ?
Thanks for your help !!
Erin says
Hi Carol! I have never frozen it, but it can definitely be made the day before and refrigerated overnight!! Enjoy!!
Rae says
THis easy and very satisfying recipe has made it into the permanent rotation. Uses easy to find ingredients, produces high quality results! LOVE it, thank you 🙂
Erin says
Thank you so much, Rae!! It is one of my favorite recipes as well :).