Hashbrown Bake
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Hashbrown Bake
Hashbrowns are also a favorite savory breakfast. This is a great way to pack in all sorts of vegetables. If you don’t yet appreciate the peppery flavors of garlic and onion, this meal does well to cover their flavors while delivering their nutrition to your body.
These hashbrowns are good even with just potatoes, although sometimes they are a little dry and require a little water to be added before baking. Squash or onion help add moisture to the potatoes. If there is too much fluid from the vegetables, you may want to spoon some out before baking so it doesn’t spill over and burn onto the sides of the pan.
Ingredients:
- Potatoes
- Summer Squash: Yellow Squash, Grey Squash, Zucchini
- Hard Squashes: Kabocha, Butternut, Honeynut, Acorn, Pumpkin, Banana Squash
- Carrots
- Minced Garlic and Onion
- Salt
- Additional Mix-ins: Broccoli, Cauliflower, Mushrooms, Cabbage
- Sauces (can add before or after cooking): Easy Raw Salsa or Loaded Guacamole
- Select Fresh Vegetables: Tomatoes, Avocado, Bell Peppers, Cucumbers, Green Onions, Chives, Hot Peppers
- Last 5 Minutes: Walnuts
Instructions:
Mince garlic very small in pull chopper or food processor. Onions can also be minced small, or simply diced with a knife. Grate potatoes, squash, and carrots using the grater/shredder blade on a food processor (or grate it by hand if you’ve got the grit). Salt somewhat generously. Mix in other diced vegetables (broccoli, cauliflower, mushrooms, etc.) or sauce (Easy Raw Salsa or Loaded Guacamole), as desired. Combine well and spread evenly in a glass baking dish. You may want to shape a dip in the middle of the pan so the middle is thinner than the edges to help it cook more evenly (see Prevent Burning). Bake until the middle is cooked through and it’s as crispy on top as you like. Add walnuts to the pan in the last 5 minutes of cooking, if desired (potato dishes are surprisingly delicious with toasted walnuts). Serve with any desired toppings/sauces or enjoy as its own complete meal.