Gluten-Free Spiralized Hash Brown Breakfast Casserole

Gluten-Free Spiralized Hash Brown Casserole l #glutenfree #BeholdPotatoes

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.

Snow in Boston l Steph in Thyme

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.

Gluten-Free Spiralized Hash Brown Casserole l #glutenfree #BeholdPotatoes

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.

Gluten-Free Spiralized Hash Brown Casserole l #glutenfree #BeholdPotatoes

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.

Gluten-Free Spiralized Hash Brown Casserole l #glutenfree #BeholdPotatoes

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.

It’s a recipe you can really twirl your fork around, a perfect accompaniment to fluffy scrambled eggs, Tofu Scramble, or this Garden Veggie Breakfast Bowl.

Or, enjoy the dish on its own as one big bowl of cozy post-snow shoveling warmth.

Gluten-Free Spiralized Hash Brown Casserole l #glutenfree #BeholdPotatoes

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?

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Gluten-Free Hash Brown Breakfast Casserole
Prep time
Cook time
Total time
A new take on traditional breakfast hash browns, with a spiralized twist. Hearty and creamy with a crunchy topping, this flavorful breakfast side dish will have you twirling potato noodles around your fork for a morning of delicious fun.
Serves: 6-8 servings
  1. Preheat oven to 375 F. Set aside a 13x9 casserole dish.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Top the casserole with another generous seasoning of salt and pepper.
  7. 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.
  8. 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.

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