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Hashbrown Casserole

Hashbrown Casserole

Hashbrown Casserole

This simple hashbrown casserole is a perfect relationship with good carbs, proteins, and fats to get your morning started right (or brinner!). Using a cast iron skillet for this recipe is highly recommended because you use less dishes and you can put the skillet right from the stove to the oven.

To make this recipe even easier, I used Cascadian Farms Organic Root Vegetable Hashbrowns that I found at Sprouts! This is a mixture of sweet potatoes, potatoes, and carrots. I love that it is shredded up for you and ready to use, BUT since it is frozen, it’s a little harder to “crisp” and brown. I’m not picky, so it really didn’t bother me.

If you like the crisp in hashbrowns and/or you can’t find the root veggie hashbrowns in the freezer section at your local store, you’ll have to shred regular potatoes using a food processor.

After you shred the potato, put the potato in some paper towels, pour some salt on top of them, and SQUEEEEZE. When you squeeze and use salt, it helps get the excess moisture out of the potatoes, which allows you to actually brown them. Then, continue with the recipe as normal. 🙂

On a side note, I finally found the SoDelicious “cheese” at Whole Foods and I was so eager to try it, since I love SoDelicious products. It is really good + I can barely taste the difference. You are more than welcome to try the cheese of your liking though!

Now, get to your kitchen and make this hashbrown casserole…you wont be disappointed! Tag us on Instagram + Facebook so we can see your yummy creation!

Hashbrown Casserole

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 Slices

Ingredients

  • 1 Tbsp Avocado Oil
  • 12 Oz Root Vegetable Hashbrowns Or shred up regular potatoes*
  • 9 Eggs Pasture-Raised
  • 3 Mini Sweet Peppers Chopped
  • SoDelicious "Cheese" Cheese Of Choice**
  • Salt + Pepper To Taste

Instructions

  • Preheat oven to 375 degrees F.
  • On the stove over medium heat, heat up a cast iron with some avocado oil.
  • Put the root vegetable hash browns (or your regular potato hashbrowns) into the skillet and cook them until they are heated throughout.
  • Make sure the hash browns cover the bottom of the cast iron. In a separate bowl, scramble up the eggs. Pour the scrambled eggs on top of the cooked hashbrowns.
  • Sprinkle the chopped sweet peppers throughout the casserole. Sprinkle salt + pepper on top of the casserole (do as much as you want).
  • Bake for 15-20 minutes or until eggs are cooked through.
  • At the last 5 minutes in the oven, I will put my cheese of choice sprinkled on top!
  • Take out of oven + enjoy!

Notes

*Make sure you read the blog above the recipe for instructions on what to do if you have to shred potatoes up yourself.
**For this recipe, I wanted to try out SoDelicious "cheese" made from coconut milk. I highly recommend it! But, feel free to use raw grass-fed cheese, feta cheese, etc. Sky is the limit! 😉

Check out some of other recipes which include: Lactation Cookies, Shishito Peppers + Sriracha Aoili, Potato Hash, and Blackberry Sausage Hash.

Avatar for Lahana Vigliano
Lahana Vigliano
lahana@nuvitruwellness.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).