Breakfast Hashbrown CasseroleBreakfast Hashbrown Casserole
Breakfast Hashbrown Casserole

Breakfast Hashbrown Casserole

This hearty dairy-free casserole is made with onions and sausage for an easy oven baked breakfast that can feed a crowd.
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Recipe - ShopRite Liquors of Wharton
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Breakfast Hashbrown Casserole
Prep Time5 Minutes
Servings10
Cook Time35 Minutes
Ingredients
2 tablespoons ghee or avocado oil
2 lbs frozen shredded potatoes
1 package (12 ounces) Jones Dairy Farm All Natural Pork Breakfast Sausage Little Links, thawed
1 onion, diced
4 cups spinach, roughly chopped
Chopped chives (optional topping)
1 cup chicken broth
1 tablespoon fresh sage, diced or 2 teaspoons dried sage
Juice of 1 lemon
2 cups raw cashews
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt
Directions

1. Preheat oven to 400° Fahrenheit and grease a 9×13 baking dish with ghee. Spread the shredded potatoes out in the baking dish. Place in the oven to bake for 10 minutes.

 

2. While the potatoes start to bake, prepare onion and spinach as noted and make the sauce.

 

3. To make the sauce, place all of the sauce ingredients in a high powered blender. Blend until smooth and creamy and set aside.

 

4. After the potatoes have cooked for 10 minutes, remove the baking dish from the oven. Add the onion and spinach to the dish. Pour the creamy sauce over everything. Using a spoon or spatula, mix the ingredients together so the sauce mixes in with everything.

 

5. Add the sausage links on top of the casserole. Place back into the oven to bake for 20 minutes. If desired, turn the oven to broil for the last 3-4 minutes to brown the top of the sausages.

 

6. Remove from the oven and top with diced chives (optional). Allow to cool for a few minutes before serving. Enjoy.

 

5 minutes
Prep Time
35 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
2 tablespoons ghee or avocado oil
Not Available
2 lbs frozen shredded potatoes
Not Available
1 package (12 ounces) Jones Dairy Farm All Natural Pork Breakfast Sausage Little Links, thawed
Not Available
1 onion, diced
Not Available
4 cups spinach, roughly chopped
Not Available
Chopped chives (optional topping)
Not Available
1 cup chicken broth
Not Available
1 tablespoon fresh sage, diced or 2 teaspoons dried sage
Not Available
Juice of 1 lemon
Not Available
2 cups raw cashews
Not Available
2 tablespoons nutritional yeast
Not Available
1 teaspoon garlic powder
Not Available
1 teaspoon ground black pepper
Not Available
1 teaspoon sea salt
Not Available

Directions

1. Preheat oven to 400° Fahrenheit and grease a 9×13 baking dish with ghee. Spread the shredded potatoes out in the baking dish. Place in the oven to bake for 10 minutes.

 

2. While the potatoes start to bake, prepare onion and spinach as noted and make the sauce.

 

3. To make the sauce, place all of the sauce ingredients in a high powered blender. Blend until smooth and creamy and set aside.

 

4. After the potatoes have cooked for 10 minutes, remove the baking dish from the oven. Add the onion and spinach to the dish. Pour the creamy sauce over everything. Using a spoon or spatula, mix the ingredients together so the sauce mixes in with everything.

 

5. Add the sausage links on top of the casserole. Place back into the oven to bake for 20 minutes. If desired, turn the oven to broil for the last 3-4 minutes to brown the top of the sausages.

 

6. Remove from the oven and top with diced chives (optional). Allow to cool for a few minutes before serving. Enjoy.