Hashbrown Casserole

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. Well, this recipe owns a unique twist by the use of parsnips and addition of coconut milk, which keeps it paleo friendly. It's creamy. It's rich. It's full of flavor. AND it's easy to make. If parsnips aren't your thing, you can stick with the traditional potato route and use white potatoes or even white sweet potatoes. To keep this dairy free, I use nutritional yeast instead of cheese, but if you want to throw some shredded cheese in there - be my guest! Who am I to stand between a human and their cheese?!
The weekends are meant for relaxing, which makes this the perfect Paleo breakfast dish! Get everything prepped, toss it in the casserole dish and then forget about it for 45 minutes. This gives you time to sip your coffee and relax while brunch is being taken care of. Another great thing about this dish is that it can be a main or a side, depending on what you are feeling. Pair it with some Paleo Sweet Pistachio Bacon on the side or have a scoop of hashbrown casserole it with a hearty slice of Grain Free Quiche! No matter how you eat it for breakfast, you can't go wrong! Unless you eat it raw. Then it's very, very wrong. Now, keep scrolling to find the recipe and simple instructions for this Gluten Free, Dairy Free Hashbrown Casserole!

Dairy Free Hashbrown Casserole

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Hashbrown Casserole
The perfect Paleo take on a breakfast favorite. Eat it alone or pair it with another delicious side!
  • 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
  • 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
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 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!
Prep time: Cook time: Total time: Yield: 6-8 slices

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