Print

Loaded Hashbrown Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting vegan dish perfect for gatherings, brunches, and family dinners, featuring crispy hashbrowns, colorful veggies, and a creamy, cheesy sauce.

Ingredients

Scale
  • 2 1/2 pounds Russet potatoes, peeled
  • 2 teaspoons fine sea salt
  • 3 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3/4 cup corn kernels, fresh or frozen, thawed
  • 2 cups baby spinach, roughly chopped
  • 3 cloves garlic, minced
  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups unsweetened plant milk (soy or oat preferred)
  • 1/2 cup vegan cream cheese
  • 1/4 cup nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup vegan shredded cheddar-style cheese
  • 1 tablespoon olive oil
  • 3/4 cup panko breadcrumbs
  • Chopped parsley (for serving)

Instructions

  1. Shred the peeled potatoes using a box grater or food processor. Place them in a large bowl, cover with cold water, and add 1 teaspoon of salt. Soak for 10 minutes to remove excess starch.
  2. Drain the potatoes well, squeezing them dry with a clean kitchen towel. Toss with the remaining 1 teaspoon of salt and 3 tablespoons of olive oil, then set aside.
  3. In a large skillet, heat 1 tablespoon of olive oil 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.
  4. Stir in the corn and garlic, cooking for 30 seconds until fragrant. Add the spinach and cook briefly until wilted. Remove from heat and set aside.
  5. In a saucepan over medium heat, melt the vegan butter. Whisk in the flour and cook for about 1 minute to remove the raw flavor.
  6. Gradually whisk in the plant milk, stirring constantly until thickened, about 3-4 minutes. Lower the heat and add the vegan cream cheese, nutritional yeast, Dijon mustard, salt, black pepper, and smoked paprika until smooth.
  7. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish. In a large bowl, combine the shredded potatoes, cooked vegetables, and creamy sauce. Mix gently until evenly coated, then spread into the prepared dish.
  8. In a small bowl, combine the vegan shredded cheese, panko breadcrumbs, and olive oil. Sprinkle evenly over the casserole.
  9. Bake uncovered for 45-50 minutes until bubbling and golden. For extra crispiness, broil for 2-3 minutes, watching closely. Let it rest for 10 minutes before slicing.

Notes

For a creamier texture, add more vegan cream cheese. Store leftovers in the refrigerator for up to 4 days.

Find it online: https://www.zaynkitchen.com/loaded-hashbrown-casserole-recipe/