So this isn’t very healthy, I’ll be the first to say it. But it doesn’t have gluten, dairy, or sugar, so that has to count for something right? Just goes to show that you can still eat ‘fun food’ with lots of restrictions.
This is crispy on the outside and edges, and soft and creamy on the inside. I took this pan to a potluck and thankfully it was finished off. Otherwise I would have eaten literally all of the leftovers the next day (or late that night when we got home). I can only assume, at least ;)
Hashbrown Casserole (GF, DF, & SF)
5 medium potatoes, peeled
12 oz bag of corn (I used frozen – approx 2 1/2 cups)
12 0z package of thick sliced hickory smoked bacon (was about 12 larger pieces)
1/2 cup baby bella mushrooms, diced
1 tsp onion powder
1 tsp garlic powder
Salt & pepper to taste
Preheat oven to 400 degrees.
I chose to pre cook the bacon in a skillet, primarily to be able to drain the fat off. the fat probably would have given more flavor to the casserole, but I thought it would be better to avoid it. So I think you would be fine to do it either way. I threw the mushrooms in with the bacon to sautee them up a bit too. As soon as they are done, drain off the fat and put the bacon & mushrooms on a plate with a paper towel (this helps soak up more of the fat – and cools if all down faster). Once cooled, break up the bacon into smaller pieces – about 1/2″ sizes.
To shred the potatoes, I use an attachment for my KitchenAid Mixer that is primarily for shredding cheese. Works great for potatoes though! And I will still use my trusty standby sometimes, the Presto Salad Shooter (mine is circa 1970, I’m pretty sure ;)). Think cheese grater though – anything that can grate cheese should be able to grate potatoes.
In a small bowl, whisk up the eggs and add onion powder and garlic powder. I added salt & pepper at this point too. I put ‘to taste’ on this because I honestly didn’t measure, I just did a few shakes from both the salt and pepper shaker. Another good option would be to add your favorite hamburger seasoning here. It’s really up to you – as long as you use up to 3 tsp of something, I don’t think you can go wrong!
Mix the egg, potato, and corn together first. Once it’s well blended, add the bacon and mushrooms. They should be cooled off a bit by now, and this is important because you don’t want to the egg to ‘precook’ before going in the oven. Pour it all into a 9×13 glass pan. I didn’t bother spraying it.
Bake at 400 degrees F for 45 minutes to an hour (I did an hour, but I had something else in the oven for part of the time, so I think I skewed it…) Basically when the edges are crispy and browned it’s done, but you can also use a fork to check. If it comes out clean, it’s done cooking!
This is super easy and a great ‘take to share’ meal. Most everyone likes potatoes and it’s a filling option. Enjoy! :)
This recipe is linked to Full Plate Thursday, Catch a Glimpse, Allergy Free Friday, Friday Favorites, Fight Back Friday, Foodie Friday, Real Food Recipe Roundup, Inspire Me Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Real Food Wednesday,