"Hashbrown" Casserole (Dairy Free, Paleo, Whole30)
This creamy, flavorful "hashbrown" casserole takes a twist on tradition by substituting shredded parsnips for white potatoes. Keep it Paleo using coconut milk + nutritional yeast or go rogue and use shredded, grass fed cheese. Either way, you'll fall in love!
Updated post May 24, 2017;
Recipe originally posted Dec. 11, 2015
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. Since I don't eat white potatoes too frequently at home, I wanted to create an updated version of this traditional dish.
This recipe has a unique twist of using parsnips instead of white potatoes. Now, I will admit, it's not always easy for me to find parsnips at the grocery store back home, so I have made this with white potatoes. It works just as well and tastes just as good, so if that is what's easiest for you, go for it! Coconut milk keeps this recipe dairy free and gives it a creamy, rich texture. The hashbrown casseroles I grew up with always have cheese in it, so what type of Paleo friendly version would this be if I didn't try to give it that same cheesy flavor? To keep it dairy free, I use nutritional yeast but I've made this so many times already that I've tried it with some shredded, grass fed cheese too. It was divine! I'm not one to stand between a person and their cheese, so if you eat dairy, load up!
The most time consuming part of the prep work for this "hashbrown" casserole is shredding the parsnips, which still only takes a few minutes. That's another reason I love it! I can have this hearty, flavorful dish ready to go in the oven in just fifteen minutes. It works out perfectly since I tend to make big casseroles like this when I'm hosting some friends for brunch or around the holidays. Since planning meals like that can already be a bit stressful, I don't want to have to stress about the food too. Besides, the weekends are meant for relaxing! Get everything prepped, toss it in the casserole dish and then relax and forget about it for 45 minutes. This gives you time to sip your coffee and socialize while brunch is being taken care of.
Another great thing about this breakfast dish is that it can make up your whole meal or be just part of it depending on how hungry you are, or how many people you are feeding. For Christmas last year I was feeding several HUNGRY adults, so I paired it with my Paleo Pistachio Candied Bacon and I also made a Quiche Kathleen! Yes, we had a ton of food and plenty of leftovers, including this casserole, but that's OK. This reheats really well.
The reheated hashbrown casserole doesn't dry out, doesn't lose flavor and doesn't end up a funny texture. So basically, no matter how you eat it for breakfast, you can't go wrong! Unless you eat it raw. Then it's very, very wrong and definitely not something I recommend. But other than that, you're golden.
- 4 cups shredded parsnips (3-4 lg)
- 1 lb sugar-free breakfast sausage
- 10 LG or 8 XL free range eggs
- 1 cup coconut milk, full fat
- 1/2 cup chopped yellow or sweet onion
- 2 tbsp tapioca starch
- 1 tbsp oil/ghee
- 1 tsp salt
- 1/2 tsp each: garlic powder, dried basil
- 1/4 tsp each: onion powder, ground sage, black pepper
- 2 lg tbsp nutritional yeast or 1/4 cup shredded cheese *Optional
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 occasionally.
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. When the parsnips and onion are done, add them and the meat to the bowl and combine.
8. Pour mixture into a lightly greased 4 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. Start checking on it 30-35 minutes in!