Dairy Free Cheesy Hash Brown Bake
Our delicious Dairy-Free "Cheesy" Hash Brown Bake is Whole30 compliant and perfect for a weekend breakfast or holiday brunch!
Ingredients
- 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 11x7 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.
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