Loaded Hashbrown Casserole
This vegan loaded hashbrown casserole is crispy, creamy and cheesy, with a rainbow of veggies for extra flavour. It's total comfort food!
Ingredients
Homemade Hashbrowns
- 2 1/2 pounds Russet potatoes peeled, 1.15kg
- 2 teaspoons fine sea salt for soaking and seasoning - 10g
- 3 tablespoons olive oil 45mL
Vegetable Base
- 1 tablespoon olive oil 15mL
- 1 medium yellow onion finely diced
- 1 medium red bell pepper diced
- 3/4 cup corn kernels fresh or frozen, thawed – 110g
- 2 cups baby spinach roughly chopped, packed - 60g
- 3 cloves garlic minced
Creamy Sauce
- 3 tablespoons vegan butter 42g
- 3 tablespoons all-purpose flour 24g
- 1 3/4 cups unsweetened plant milk soy or oat preferred – 420mL
- 1/2 cup vegan cream cheese 120g
- 1/4 cup nutritional yeast 15g
- 1 teaspoon Dijon mustard 5g
- 1 teaspoon fine sea salt 5g
- 1/2 teaspoon freshly ground black pepper 1.5g
- 1/2 teaspoon smoked paprika 1g
Topping
- 1 cup vegan shredded cheddar-style cheese 110g
- 1 tablespoon olive oil 15mL
- 3/4 cup panko breadcrumbs 30g
- Chopped parsley for serving
Instructions
- Shred the peeled potatoes using a box grater or food processor. Place in a large bowl, cover with cold water, add 1 teaspoon of the salt, and soak for 10 minutes to remove excess starch. Drain thoroughly and squeeze the potatoes very dry using a clean kitchen towel. Transfer to a bowl and toss with the remaining 1 teaspoon salt and 3 tablespoons olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent. Add the red bell pepper and cook for another 3–4 minutes until just tender. Stir in the corn and garlic and cook for 30 seconds until fragrant. Add the spinach and cook briefly until just wilted. Remove from heat.
- In a saucepan over medium heat, melt the vegan butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the plant milk, stirring constantly until smooth and thickened, about 3–4 minutes. Lower the heat and whisk in the vegan cream cheese, nutritional yeast, Dijon mustard, salt, black pepper, and smoked paprika until fully smooth.
- Preheat the oven to 375°F (190°C). Lightly grease the baking dish. In a large bowl, combine the shredded potatoes, cooked vegetables, and creamy sauce. Mix gently until evenly coated. Spread the mixture evenly into the prepared dish.
- In a small bowl, mix the vegan shredded cheese, panko breadcrumbs, and olive oil. Sprinkle evenly over the casserole.
- Bake uncovered for 45–50 minutes, until bubbling and deeply golden on top. For extra crispiness, broil for 2–3 minutes at the end, watching closely.
- Let rest for 10 minutes before slicing so it sets nicely.
Notes
- Refrigerator: Store leftover vegan hashbrown casserole in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze this casserole tightly wrapped in the casserole dish or in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual portions. For best texture, the oven is ideal.
Nutrition
Calories: 521kcal | Carbohydrates: 59g | Protein: 12g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 1628mg | Potassium: 1108mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2192IU | Vitamin C: 46mg | Calcium: 182mg | Iron: 4mg