- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: ⅛ of recipe
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Welcome to the hash brown casserole of your dreams. This ultra-savory breakfast bake is seasoned to perfection with a delicious blend of rosemary, garlic, and nutritional yeast, which combine to create an irresistible cheesy flavor. Roasted red bell peppers are stirred into the potato mixture to add a subtle sweetness to the casserole, while crumbled tempeh is sprinkled on top to make this dish extra hearty. Potatoes are super versatile, so you can easily modify this dish with other veggies and toppings to your liking. Be sure to prep this well in advance of your desired eating time, because it requires two rounds of baking before it’s ready to serve. Once it’s out of the oven, top with fresh scallions for a pop of color and oniony tang, and dig in!
For more savory breakfast recipes, check out these tasty ideas:
- Waffled Smashed Potatoes with Creamed Spinach
- Mexican Breakfast Hash with Lime Crema
- Savory Oats with Asparagus and Peas
- Waffled Hash Browns with Spicy White Beans
Ingredients
- 1 cup unsweetened, unflavored plant-based milk
- ½ cup almond flour
- 2 tablespoons whole wheat flour
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 lb. potatoes, any variety, peeled
- 1 large jarred roasted red bell pepper, cut into ½-inch pieces
- ½ cup crumbled tempeh (optional)
- 1 cup thinly sliced scallions
Instructions
- Preheat oven to 375°F. In a small mixing bowl whisk together the first 10 ingredients (through black pepper). Shred potatoes, placing them in a large bowl of cold water as you shred. Rinse and drain potatoes, and spread them on a baking sheet lined with a clean kitchen towel. Pat potatoes dry with a second clean towel. Transfer potatoes to a very large mixing bowl; add roasted red pepper.
- Pour plant milk mixture over potato mixture; toss to coat evenly.
- Spoon potato mixture lightly into a 3-quart rectangular baking dish. Don’t compact potatoes. (You want to maintain pockets of air so the potatoes don’t become a solid lump.) Sprinkle crumbled tempeh over top. Cover dish with foil. Bake 1 hour. Remove foil and bake an additional 30 minutes until potatoes are tender and crispy on top. Sprinkle with scallions. Let stand 10 minutes. Serve warm.
- Make-Ahead Instructions: To prep this dish ahead, bake the casserole for the first hour in Step 3, but skip the final 30-minute bake. Store the casserole in the refrigerator, and before serving, bake for 1 additional hour at 375°F.
Per serving (⅛ of recipe): 273 calories, 48 g carbohydrates, 10 g protein, 5.9 g total fat, 0.7 g saturated fat, 0 g cholesterol, 286 mg sodium, 7.2 g fiber, 4.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (19)
(4 from 8 votes)The proportions seem completely out of whack here. Sometimes you just go with the recipe because you assume the author knows about some hidden alchemy that the cooking process will bring out. I have been cooking vegetarian meals for over 35 years and I am here to tell you that it is not the case here. Extremely disappointing. Huge waste of food, of time and of money.
Huge waste of time and a waste of ingredients..would have been better off and happier just boiling a potato and eating it with a dash of salt
to make ahead, could you freeze the casserole after the 1 hr bake?
It would be helpful if the recipes could have an adjusted servings calculator. 4lbs of potatoes is too much for 2 people but it would be helpful to scale down the recipe in the appropriate ratios. And the suggested substitute ingredients is very helpful especially for those who have dietary restrictions but want to get tasty vegetable-based recipes.
As a diabetic, it would be REALLY nice if you listed the nutritional information. thank you!
Hi Kristi, Thank you for your feedback. We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates! Thanks, Lisa, Forks Over Knives Support
The recipe is good but has a bit of proportion discrepancies. Cut the potatoes down to 2lbs instead of 4 and do 2 cups of plant milk instead of 1 and you’ll gave a good breakfast casserole:).
It says 4 lbs of potatoes any kind
Can I substitute gluten free flour for the whole wheat flour? My daughter is celiac and lactose intolerant and thought this could be a yummy Christmas morning breakfast for her.
I do not see potatoes in the ingredients list.
4th in the list from the bottom
If I use frozen hash browns, how many ounces or lbs?
Did you ever end up using the frozen hashbrowns? If so, how did it work out for you?
This recipe made a considerable amount, more than three quarts of casserole. 4 lbs of potato was way too much - 3 or less would have been better. The liquid plant milk mixture needed to be increased to cover 4 pounds of shredded potatoes. Consequently, the dish was watered down on flavor and did not bake thoroughly.
Hey Kat, thanks for this! I will use 2 lbs of potatoes (changing to sweet from white since I am diabetic) and almond milk (I make my own) to cover. Not a fan of peppers, so going to substitute spinach or broccoli. Guess that is another recipe all together now! LOL
The rosemary was strong . I think next time I would only add one teaspoon
On step 2, what is the plant milk mixture? What goes into the milk mixture? Was a step skipped?
The plant milk mixture is the first sentence in Step 1: "In a small mixing bowl whisk together the first 10 ingredients (through black pepper)." [That sentence alone should have been Step #1, and Step 2 should be about only the potatoes.]
The plant milk mixture consists of the first 10 ingredients.