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Title: Loaded Hashbrown Casserole
Categories: Casseroles, Vegetarian
Yield: 8 Servings

2 1/2 lb Russet potatoes (1.15 kg);
- peeled
2 ts Fine sea salt (10 g);
- for soaking & seasoning
3 tb Olive oil (45 ml)
1 tb Olive oil (15 ml)
1 md Yellow onion; finely diced
1 md Red bell pepper; diced
3/4 c Corn kernels (110 g);
- fresh or thawed
2 c Baby spinach (60 g);
- roughly chopped, packed
3 cl Garlic; minced
3 tb Vegan butter (42 g)
3 tb All-purpose flour (24 g)
1 3/4 c Unsweetened plant milk
- (420 ml);
- soy or oat preferred
1/2 c Vegan cream cheese (120 g)
1/4 c Nutritional yeast (15 g)
1 ts Dijon mustard (5 g)
1 ts Fine sea salt (5 g)
1/2 ts Black pepper (1.5 g);
- freshly ground
1/2 ts Smoked paprika (1 g)
1 c Vegan cheddar cheese
- (110 g);
- shredded
1 tb Olive oil (15 ml)
3/4 c Panko bread crumbs (30 g)
Fresh parsley;
- chopped, for serving

Preparation time: 35 minutes
Cooking time: 45 minutes

This vegan loaded hashbrown casserole is crispy, creamy and cheesy,
with a rainbow of veggies for extra flavour. It's total comfort food!

Shred the peeled potatoes using a box grater or food processor. Place
in a large bowl, cover with cold water, add 1 ts of the salt, and
soak for 10 minutes to remove excess starch. Drain thoroughly and
squeeze the potatoes very dry using a clean kitchen towel. Transfer
to a bowl and toss with the remaining 1 ts salt and 3 tb olive oil.
Set aside.

Heat 1 tb olive oil in a large skillet over medium heat. Add the
onion and cook for 3 to 4 minutes until soft and translucent. Add the
red bell pepper and cook for another 3 to 4 minutes until just
tender. Stir in the corn and garlic and cook for 30 seconds until
fragrant. Add the spinach and cook briefly until just wilted. Remove
from heat.

In a saucepan over medium heat, melt the vegan butter. Whisk in the
flour and cook for about 1 minute to remove the raw flour taste.
Gradually whisk in the plant milk, stirring constantly until smooth
and thickened, about 3 to 4 minutes. Lower the heat and whisk in the
vegan cream cheese, nutritional yeast, Dijon mustard, salt, black
pepper, and smoked paprika until fully smooth.

Preheat the oven to 375?F (190?C). Lightly grease a 9x13" baking
dish. In a large bowl, combine the shredded potatoes, cooked
vegetables, and creamy sauce. Mix gently until evenly coated. Spread
the mixture evenly into the prepared dish.

In a small bowl, mix the vegan shredded cheese, panko bread crumbs,
and olive oil. Sprinkle evenly over the casserole.

Bake uncovered for 45 to 50 minutes, until bubbling and deeply golden
on top. For extra crispiness, broil for 2 to 3 minutes at the end,
watching closely.

Let rest for 10 minutes before slicing so it sets nicely.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/hashbrown-casserole/>

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