Veggie Hash Brown Casserole

with Grown In Idaho Thick Cut Hash Browns

Cooking Time
30 Minutes

Servings
Serves 8-10

Ingredients
  • 1 Bag Grown In Idaho Thick Cut Hash Browns

  • ½ C Olive Oil, as needed to cook the hash browns

  • Kosher Salt

  • Ground Black Pepper

  • 8 oz Broccoli, cut from stems

  • 8 oz Cauliflower, cut from stems

  • 2 C Water

  • 4 oz Cheddar or Jack Cheese, grated

DESCRIPTION

This easy casserole side dish recipe makes for a delicious way to sneak a few extra vegetables (namely broccoli and cauliflower) into your healthy diet.

Instructions

  1. Preheat oven to 375°F

  2. Heat ¼ cup cooking oil in 12” nonstick skillet over medium-high heat. Add half bag of potatoes to skillet; cook 5-7 minutes. Turn potatoes and reduce heat to medium. Continue cooking 5-7 minutes or until golden brown. Remove spuds and set aside and repeat the process with the rest of the bag of potatoes and oil.

  3. While potatoes are browning, heat 2 cups water and ½ tablespoon kosher salt in a large saucepan. Once the water comes to a boil, add cut broccoli and cauliflower and blanch for 3 minutes. Remove from water and set aside.

  4. Lay blanched broccoli and cauliflower and half of your cheese into a 9×13-inch casserole dish and top with cooked hash browns.

  5. Add a sprinkling of kosher salt and black pepper to taste. Then add the remaining half of grated cheese.

  6. Place into pre-heated oven and bake for 10-12 minutes until cheese is melted and bubbly. Serve and enjoy!