Name: Cheesy Hashbrown Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 bag frozen hash browns, 5 cups; 4 cup broccoli, chopped; 2 small potato, chopped; I use red potatoes; ¼ yellow onion, chopped; or red onion; 2 clove garlic; 1 medium carrot, chopped; 2 tbsp miso paste; ½ lemon, juiced; ¼ tsp salt; ¼ tsp smoked paprika; ¼ tsp cayenne pepper, optional; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ cup nutritional yeast; 2 cup water

For the cheese sauce, in a saucepan bring 2 cups of water to a boil and add in your potatoes, carrot, onion and garlic.

Reduce heat to a simmer, cover and cook or until soft. You can also throw these ingredients into your Instant Pot on sealed, high pressure for and release it when its done.

Add your cooked veggies and water slowly (use the cooking water) into a high speed blender.

Then add in the rest of your ingredients. Blend on high for . Only add in the cooking water slowly until you get the desired consistency, no extra water.

Preheat oven to 400°F (205°C) and grab a 9x9 baking pan. I like to put everything in a bowl first, add half the potato cheese sauce and stir it together. Then add the mix into the baking pan and top with the rest of the cheese.

Cook uncovered for in the oven. You can also broil this at the end to get the top nice and caramelized.

Cheesy Hashbrown Bake

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Cheesy Hashbrown Bake

Instructions

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