Hashbrown Casserole

This recipe has been a long time coming. Not because I've been working on it for years and years, but because I have (literally) been dreaming about it. I love a good casserole and we all know that I'm obsessed with breakfast, so I combined those two affections to make this killer dish. 

Hashbrown casseroles are a fairly standard breakfast fare, especially around the holidays if you're part of my family. This recipe owns a unique twist by the use of parsnips, omission of cheese and addition of coconut milk. It's creamy. It's rich. It's full of flavor. AND it's easy to make. 

This weekend, I suggest you wake up, turn on Pandora (Benny Goodman station highly recommended,) pour a cup of coffee and get this breakfast in the oven. Mid-baking group dance sessions are highly encouraged. There's no better way to start your day than being with your loved ones and stuffing your face with some good eats. Am I right? I'm right.


Hashbrown Casserole

Total Time: 1 hour
Servings: 6-8 slices

Ingredients:
4 cups shredded parsnips (5-6 lg)
1 lb sugar-free breakfast sausage
10 LG or 8 XL free range eggs
1 cup coconut milk, full fat
½ cup chopped yellow/sweet onion
2 tbs tapioca starch
1 tbs oil/ghee
1 tsp salt
½ tsp each: garlic powder, dried basil
¼ tsp each: onion powder, ground sage, black pepper
2 lg tbs nutritional yeast or ¼ cup shredded cheese
Steps:
  1. Preheat the oven to 375 degrees.
  2. Shred your parsnips using a food processor or hand grater.
  3. Brown sausage on stove on medium heat. Salt and pepper the meat to your liking. Once completely cooked through, set aside and clean out any excess fat from the pan.
  4. Melt 1 tbs oil or ghee in the same pan. Saute the parsnips and onion, covered, for 5 mins. Stir occassionally.
  5. In the meantime, crack your eggs into a large bowl and whisk.
  6. Stir in your coconut milk, nutritional yeast (or cheese) and the herbs/seasonings.
  7. Add in the meat and parsnip mixture once done cooking.
  8. Pour mixture into a lightly greased 3.5 quart casserole dish.
  9. Bake for 45-50 minutes until completely cooked
  10. Remove from oven and let cool for 10 minutes before slicing and serving.
  11. Store any leftovers in an airtight container in the fridge for up to 1 week. This dish reheats very well!

Notes: If you use a regular baking dish, your casserole will cook quicker. Be sure to start checking on it 30-35 minutes in!