Hashbrown Casserole

Hashbrown casseroles are a fairly standard breakfast fare, especially around the holidays if you're part of my family. But a traditional recipe is loaded with potatoes, cheese and dairy products. This recipe owns a unique twist by the use of parsnips, omission of cheese and addition of coconut milk. It's creamy. It's rich. It's full of flavor. AND it's easy to make.
10 minutes
50 minutes
Show nutritional information
This is our estimate based on online research.
Fat:36 g
Carbohydrates:25 g
Protein:27 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 375 degrees.
  2. Shred your parsnips using a food processor or hand grater.
  3. Brown sausage on stove on medium heat. Salt and pepper the meat to your liking. Once completely cooked through, set aside and clean out any excess fat from the pan.
  4. Melt 1 tbs oil or ghee in the same pan. Saute the parsnips and onion, covered, for 5 mins. Stir occassionally.
  5. In the meantime, crack your eggs into a large bowl and whisk.
  6. Stir in your coconut milk, nutritional yeast (or cheese) and the herbs/seasonings.
  7. Add in the meat and parsnip mixture once done cooking.
  8. Pour mixture into a lightly greased 3.5 quart casserole dish.
  9. Bake for 45-50 minutes until completely cooked
  10. Remove from oven and let cool for 10 minutes before slicing and serving.
  11. Store any leftovers in an airtight container in the fridge for up to 1 week. This dish reheats very well!


Optional: Switch out nutritional yeast for Shredded, Raw Full-Fat Cheese.

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