Dairy-Free Cheesy Hashbrown Bake – 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.
It took several test-batches, but I finally 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!!
What you might need for this recipe:
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Love,
E
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Dairy-Free Cheesy Hashbrown Bake
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- 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.
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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 🙂
★★★★★
Thank you so much, Rae!! It is one of my favorite recipes as well :).
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 !!
Hi Carol! I have never frozen it, but it can definitely be made the day before and refrigerated overnight!! Enjoy!!
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! 😃
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! 🙂
Thank you so much!! I made these this morning and they’re so, so good!! These will definitely be a new weekly staple!
★★★★★
Yay!!! So glad to hear that!! Thanks for the feedback!
If using frozen hash browns, should I defrost first? Can’t wait to try!
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!!! 🙂
If you are using frozen hash browns, do you thaw them first or just throw them in frozen?
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!
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
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!
Is it the full can of coconut cream (watery liquid included?) or just the thick creamy white part?
This looks amazing!
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!