Breakfast Hashbrown Casserole

0 Reviews

SERVINGS

8-10

PREP TIME

5 min

TOTAL TIME

40 min

GLUTEN FREE

NO

This hearty dairy-free casserole is made with onions and sausage for an easy oven baked breakfast that can feed a crowd.

 

This recipe is made with Jones All Natural Little Links

AN Pork Little Link
ingredients

For the Casserole:
2 tablespoons ghee or avocado oil
2 pounds frozen shredded potatoes
1 package (12 ounces) Jones Dairy Farm All Natural Pork Breakfast Sausage Little Links, thawed
1 onion, diced
4 cups spinach, roughly chopped 
Chopped chives (optional topping)

For the Sauce:
1 cup chicken broth 
1 tablespoon fresh sage, diced or 2 teaspoons dried sage
1 lemon, juice of
2 cups raw cashews
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt

 

 

 

 

DIRECTIONS

Preheat oven to 400° Fahrenheit and grease a 9×13 baking dish with ghee. Spread the shredded potatoes out in the baking dish. Place in the oven to bake for 10 minutes.

While the potatoes start to bake, prepare onion and spinach as noted and make the sauce.

To make the sauce, place all of the sauce ingredients in a high powered blender. Blend until smooth and creamy and set aside.

After the potatoes have cooked for 10 minutes, remove the baking dish from the oven. Add the onion and spinach to the dish. Pour the creamy sauce over everything. Using a spoon or spatula, mix the ingredients together so the sauce mixes in with everything.

Add the sausage links on top of the casserole. Place back into the oven to bake for 20 minutes. If desired, turn the oven to broil for the last 3-4 minutes to brown the top of the sausages.

Remove from the oven and top with diced chives (optional). Allow to cool for a few minutes before serving. Enjoy.


 

 
 

 

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Ingredients

For the Casserole:
2 tablespoons ghee or avocado oil
2 pounds frozen shredded potatoes
1 package (12 ounces) Jones Dairy Farm All Natural Pork Breakfast Sausage Little Links, thawed
1 onion, diced
4 cups spinach, roughly chopped 
Chopped chives (optional topping)

For the Sauce:
1 cup chicken broth 
1 tablespoon fresh sage, diced or 2 teaspoons dried sage
1 lemon, juice of
2 cups raw cashews
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon sea salt

 

 

 

 

Directions

Preheat oven to 400° Fahrenheit and grease a 9×13 baking dish with ghee. Spread the shredded potatoes out in the baking dish. Place in the oven to bake for 10 minutes.

While the potatoes start to bake, prepare onion and spinach as noted and make the sauce.

To make the sauce, place all of the sauce ingredients in a high powered blender. Blend until smooth and creamy and set aside.

After the potatoes have cooked for 10 minutes, remove the baking dish from the oven. Add the onion and spinach to the dish. Pour the creamy sauce over everything. Using a spoon or spatula, mix the ingredients together so the sauce mixes in with everything.

Add the sausage links on top of the casserole. Place back into the oven to bake for 20 minutes. If desired, turn the oven to broil for the last 3-4 minutes to brown the top of the sausages.

Remove from the oven and top with diced chives (optional). Allow to cool for a few minutes before serving. Enjoy.