Broccoli Potato Hash Browns 100 Plant Based Recipes

HASH BROWN BROCCOLI BAKE

Steps:

• Preheat oven to 350°. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cheeses; stir until melted. Stir in potatoes., Spoon half of potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes., Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.

BROCCOLI POTATO HASH BROWNS (100% PLANT-BASED)

Steps:

• Preheat oven to 475 F. Line a baking sheet with parchment paper.
• Steam broccoli pieces for about 5-10 minutes or until fork tender. Then strain and add into a food processor. Pulse until the broccoli is all cut up into tiny pieces. Add the pulsed broccoli into a nut milk bag or dish towel and ring out all extra moisture.
• After ringing the moisture out of the broccoli, it should yield about 2 cups.
• Peel and microwave the potatoes until cooked through (about 8 minutes per potato). I microwaved two at a time.
• Use a handheld box grater or grater food processor attachment for the potatoes. Grate all of them.
• Add the broccoli and potatoes into a mixing bowl. Add garlic, salt and pepper and mix to combine well.
• Start forming into hash brown patties no more than 1/2 inch thick. Be sure not to make them too thin. Line them up on the baking sheet. Mine yielded about 15 patties.
• Bake for 40 minutes flipping them halfway through.
• Serve fresh and enjoy!

SMASHED POTATOES AND BROCCOLI

Steps:

• Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.
• Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.

BROCCOLI-CHEDDAR HASH BROWNS

Steps:

• In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions., In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the soup, salt and mustard. Pour over potato mixture; stir to combine., Cover and cook on low for 4-5 hours or until potatoes are tender. Sprinkle with remaining cheese. Cover and cook 30 minutes longer or until cheese is melted.