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Hashbrown Casserole

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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! ;)