Description
Our delicious Dairy-Free “Cheesy” Hash Brown Bake is Whole30 compliant and perfect for a weekend breakfast or holiday brunch!
Ingredients
Scale
- 20 oz shredded hash brown potatoes (check ingredients if Whole30)
- 5.4 fl oz coconut cream (we used Native Forest Coconut Cream)
- 2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 can full-fat coconut milk (fully combine with an immersion blender)
- 1/4 – 1/2 cup sweet yellow onion, diced
- 1 tablespoon garlic, minced
- 2 tablespoons ghee (or coconut oil)
- 4 tablespoons nutritional yeast
- 1 1/4 teaspoon kosher salt
Instructions
- Prep: Spray a 11×7 glass baking pan with non-stick cooking spray, set aside. Preheat oven to 350 degrees F.
- Mix: In a small bowl, combine coconut cream, lemon juice, apple cider vinegar and a pinch of salt. Stir to combine and then set aside.
- Sauté: Bring a saucepan to a medium-high heat, melt ghee, then add the garlic & onion. Add a pinch of salt and then sauté until the onions reduce, about 2 minutes. Remove from heat.
- Combine: In a large mixing bowl, add the fully combined coconut milk and nutritional yeast. Mix to combine. Now add the hash browns, coconut cream mixture, cooked garlic & onions, and salt to the bowl and mix again.
- Bake: Pour the hash brown mixture into the prepared pan. Sprinkle with additional salt and pepper, if desired. Bake uncovered for 50-60 minutes.
- Cool + Serve: Let cool sightly and then serve hot. Option to add a cooked egg on top!
Notes
- Frozen or Thawed Hash Browns: either frozen or thawed hash browns will work here. If you use frozen, you may need to cook it a little bit longer.
- Freshly Made Hash Browns: it was only tested with store-bought hash browns, but we think you could easily make your own as long as you are grating the hash browns into a similar size as the store-bought.
Nutrition
- Serving Size: 6oz
- Calories: 585
- Sugar: 3.1 g
- Sodium: 231.9 mg
- Fat: 7.5 g
- Carbohydrates: 11.9 g
- Protein: 5.4 g
- Cholesterol: 6.1 mg