Prep time    15 minutes  

Cook time    20-30 minutes

Yield              4-6 servings

🌱 Ingredients     

• 20-26 ounce bag frozen shredded hash brown potatoes (oil-free)
• 10-12 ounces fresh spinach
• 8 ounces mushrooms, sliced

     Cheese Sauce

• 2 cups plant based milk
• ½ cup raw cashews
• 3 tablespoons cornstarch
• ¼ cup nutritional yeast flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon tahini
• 1 tablespoon miso paste
• 2 teaspoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon sea salt or to taste
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika (for garnishing)

🥄 Kitchen Tools 

• Large fry pan
• 9-inch square baking pan
• Parchment paper
• High Speed Blender
• Large mixing bowl
• Large spoons and forks
• Measuring cups and spoons
• Chef knife
• Cutting board

👩‍🍳 Instructions

1. Preheat the oven to 375°F.
2. Place the frozen shredded hash brown potatoes into a large bowl.
3. In a large fry pan over medium-high heat, saute the mushrooms until tender. Add water or vegetable broth as needed to prevent sticking. When the mushrooms become tender, add the spinach and cook just until wilted. Set aside.
4. Combine the cheese ingredients in a high-speed blender and process until smooth.
5. Pour half of the blended cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined.
6. Line a 9-inch square baking pan with parchment paper. Place half of the potato mixture into the pan. Cover the potato mixture with the spinach and mushrooms. Top with the remaining potatoes and pour the remaining cheese sauce over the top. Garnish with smoked paprika. Bake for 30 minutes or until the top becomes golden.

✏️Tips & Hints

• I like to use Cascadian Farms Hash Brown Potatoes because the only ingredient is 100% potatoes with no added oils or sugars.  

Breakfast Potato Casserole Grocery List 🛒

    Produce 🥦

• 10-12 ounces fresh spinach 
• 8 ounces mushrooms
• 1 teaspoon lemon juice

     Plant-Based Dairy 🥛

• 2 cups unsweetened plant-based milk

     Grains, Pasta, Nuts & Seeds 🌰

• 1/2 cup raw cashews
• 1 tablespoon tahini

     Baking & Spices 🌶

• 3 tablespoons cornstarch
• 1/4 cup nutritional yeast flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

     Condiments & Sauces 

• 2 teaspoons apple cider vinegar
• 1 teaspoon Dijon mustard

     Frozen Foods ❄️ 

• 20-26 ounce bag frozen shredded hash brown potatoes (oil-free)

     Miscellaneous 🧐

• 1 tablespoon white miso paste