Spiralized potato hash browns are tossed with delicious ingredients, including cheese and Greek yogurt, and then topped with crispy onions. Try this warm, delicious breakfast as a great way to start your day.
4 large russet potatoes, peeled and spiralized into spaghetti noodles with Blade C
24 oz gluten-free cream of mushroom condensed soup
1½ cups non-fat Greek yogurt
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon red pepper flakes
1 cup shredded mild white cheddar cheese
⅓ cup dried minced onion
Salt and pepper
Prep Time: 20min | Cook Time: 45min
Preheat oven to 375 °F. Set aside a 13×9 casserole dish.
Peel and spiralize the potatoes using Blade C of a spiralizer kitchen tool (the blade with the smaller triangles). Trim the noodles and place in a large bowl. Cover with cold water and soak for 20 minutes.
In a large mixing bowl, combine the gluten-free cream of mushroom condensed soup, Greek yogurt, garlic powder, paprika, red pepper flakes, and shredded cheddar. Season generously with salt and pepper, to taste.
Drain the potatoes in a colander and pat dry with a paper towel (they do not need to be completely dry, simply pat to get rid of the excess moisture).
In a very large mixing bowl, combine the spiralized potatoes and soup mixture. Using your hands or tong, toss until well coated. Pour into the bottom of the casserole dish.
Top the casserole with another generous seasoning of salt and pepper.
Bake in the center of the oven for 10 minutes. After 10 minutes have passed, sprinkle 1/3 cup dried minced onion evenly over the top of the casserole. Bake for another 35 minutes until bubbly, golden brown, and the potatoes are soft but still have bite.
Cool for 10 minutes before serving.
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