Have I mentioned recently how much I adore hot breakfasts? No, not recently? I ADORE HOT BREAKFASTS.
I freely admit that I am not one of those people satisfied with a cold green smoothie first thing in the morning, especially in the dead of winter in New England. After a morning shoveling snow in the cold, yet dreamy, Narnia-like winterness, I crave something more substantial than cold juice or a smoothie to get me back outdoors and on with my day.
And because I seek any excuse to use my beloved Spiralizer, I brought the two together into a gluten-free spiralized breakfast dish I simply cannot get enough of these doldrum winter days.
This warm, cozy, creamy, hearty breakfast side dish is a spiralized, lightened up twist on classic breakfast hash browns.
No frying or smothered in oil. Rather, baked and topped with a crunchy layer of dried minced onions.
So simple, yet so delicious and satisfying.
It’s not often that I eat white potatoes, but when I do, it’s almost always at breakfast.
Being gluten-free often means missing out on such carby classics as pancakes, waffles, toast. Any comforting bread goodness, really, unless I happen to have a gluten-free substitute on hand.
Potatoes are my breakfast saving grace. Naturally gluten-free, potatoes offer classic comfort without the complexity of gluten-free baking.
Potatoes are often the spotlight of health nut naysayers, but they do offer positive nutritional benefits. I was surprised to learn that one medium-size potato with skin has 110 calories and more potassium than a banana. How’s that (and more) for a plot twist.
In this recipe, four Russet potatoes are spiralized into spaghetti-like “noodles” and tossed in a creamy combination of non-fat Greek yogurt, gluten-free Organic Cream of Mushroom Condensed Soup, and a bit of shredded mild white cheddar.
After initially baking for ten minutes, a light layer of dried minced onion is added over top the casserole for a golden crunchy finish.
Baked until bubbly and golden, this Gluten-Free Spiralized Hash Brown Breakfast Casserole is creamy without feeling heavy with subtle earthy tangy notes and a soft edge of cheddar sharpness.
The spiralized potatoes are soft but still have bite, and the minced onions crisp up for a side dish with plenty of texture.
Or, enjoy the dish on its own as one big bowl of cozy post-snow shoveling warmth.
I would love to hear from you. What is your favorite way to enjoy potatoes at breakfast? What is your all time favorite breakfast food?
- 4 large russet potatoes, peeled and spiralized into spaghetti noodles with Blade C
- 24oz 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
- ⅓ cup dried minced onion
- salt and pepper
- Preheat oven to 375 F. Set aside a 13x9 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 ⅓ 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.
BONUS! Another delicious and easy gluten-free potato recipe courtesy of Honest Cooking:
Disclaimer: This is a Partner Post sponsored by Honest Cooking on behalf of the U.S. Potato Board. While I was monetarily compensated for this potato recipe, the creation of the recipe and my opinions are 100% my own.