Description
Spiralized potato hash browns are tossed with delicious ingredients, including cheese and Greek yogurt, and then topped with crispy onions. Try this warm, hearty breakfast as a great way to start your day.
Ingredients
Scale
- 4 large russet potatoes (peeled and spiralized into spaghetti noodles with Blade C)
- 24 oz gluten-free cream of mushroom condensed soup
- 1½ cups non-fat Greek yogurt
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp red pepper flakes
- 1 cup shredded mild white cheddar cheese
- 1/3 cup dried minced onion
- salt and pepper
Instructions
- Preheat oven to 375 F. Set aside a 13×9 casserole dish.
- Peel and spiralize the potatoes using Blade C of a spiralizer kitchen tool (the blade with the smaller triangles). Trim the noodles and place in a large bowl. Cover with cold water and soak for 20 minutes.
- In a large mixing bowl, combine the gluten-free cream of mushroom condensed soup, Greek yogurt, garlic powder, paprika, red pepper flakes, and shredded cheddar. Season generously with salt and pepper, to taste.
- Drain the potatoes in a colander and pat dry with a paper towel (they do not need to be completely dry, simply pat to get rid of the excess moisture).
- In a very large mixing bowl, combine the spiralized potatoes and soup mixture. Using your hands or tong, toss until well coated. Pour into the bottom of the casserole dish.
- Top the casserole with another generous seasoning of salt and pepper.
- Bake in the center of the oven for 10 minutes. After 10 minutes have passed, sprinkle ? cup dried minced onion evenly over the top of the casserole. Bake for another 35 minutes until bubbly, golden brown, and the potatoes are soft but still have bite.
- Cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast