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Hash Brown Vegan Breakfast Casserole

Sometime back, we were having Sunday brunch at my sister’s house after church, and I needed to come up with a healthy version of a vegan breakfast casserole to take. This is the amazing Hash Brown Casserole that ended up happening in my kitchen!

hash brown casserole on blue plate with baking dish in background

Everyone–and I do mean EVERYONE–absolutely loved this vegan potato casserole. I was actually shocked at the accolades that were coming my way over this new whole food plant-based (WFPB) breakfast recipe.

This oil and dairy-free version of the traditional American hash brown casserole is delicious and heart-healthy. With potatoes, onions, red bell peppers, creamy vegan cheese sauce, and smoked paprika, there is no skimping on taste. No artery-clogging butter and eggs either.

hash brown casserole in glass baking dish after baked

Hash browns for breakfast

We love hash browns and normally just make them quickly in the waffle iron or panini maker, but this dish needed to be something in the breakfast casserole category--think colorful, warm, and cheesy.

A perfect make-ahead vegan breakfast casserole, this recipe will quickly become a new family favorite just like it did for us.

hash brown casserole on pink plate with casserole dish in background

How to make vegan hash brown casserole

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

In my opinion, other than the hash browns themselves, the star ingredient for this casserole is the homemade vegan cheese sauce.

You will want to make this cheese sauce first thing. It’s really easy to make and even freezes well. I usually already have some on hand in my freezer which shortens the steps to making any of my recipes that require cheese such as nachos, broccoli casserole, and scalloped potatoes.

Making this terrific cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with cashews (or white beans), spices, and blending it until smooth. 

vegan cheese sauce in blender

I have a Vitamix blender and so don’t take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy. 

This recipe makes a little more sauce than you actually need for the casserole, so you’ll have some leftovers to try with other recipes. Once the cheese sauce is complete, set it to the side.

To make the casserole, dice the onion and red bell pepper into small chunks, and go ahead and dice up the fresh spinach leaves as well.

diced red bell pepper, onion, and spinach on brown cutting board

In a large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices. Make sure to use a nice big bowl so you’ll have plenty of room for stirring.

hash browns, veggies, and vegan cheese sauce in stainless bowl

Then, toss in the shredded spinach leaves and lightly mix again.

hash brown casserole ingredients in stainless bowl with white spoon

Line a 9″x13″ baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.

parchment paper lining an empty casserole dish

Pour the hash brown mixture into a baking dish and bake at 350°F for 30 minutes. If making in a crockpot, cook on low for approximately 2 hours. 

hash brown casserole in glass baking dish before cooked

Remove from oven and serve warm. Believe me, this is going to be the best breakfast casserole you’ve eaten!

Everyone at our family gathering loved this breakfast casserole, along with the Banana Oat Pancakes that I took as well.  I came home with empty dishes which is always a good feeling, and there were many requests for a recipe.

*Original publish date November 2017.

Choosing frozen hash browns

When shopping for frozen hash browns, check the ingredient list well. You will want to buy the ones that are only shredded potatoes and have no added oil, salt, or other ingredients.

I have found that off-brands such as Aldi, Walmart, and other grocery stores are perfectly compliant and quite inexpensive.

A number of people have asked if they could shred their own fresh potatoes for this. The answer is yes, but you will need to remove as much of the water from them as possible first.

Plant-based vegan sausage makes a great addition when serving this for breakfast. It is one of the many products that I like to order from MamaSezz meal delivery service. It comes ready to heat and eat, and it can also be frozen.

hash brown breakfast casserole on blue plate close up

Pro tips & suggestions

  • Prep ahead- To make this vegan potato casserole even faster, I sometimes dice and freeze the onion and red pepper ahead to time to use in this casserole.
  • Cheese sauce- I often freeze the cheese sauce to use in other recipes, so I always have some on-hand.
  • Frozen hash browns- When purchasing frozen hash brown, read the label to make sure the only ingredient is potatoes. Aldi’s brand is perfect for this recipe. Off brands of hash browns often work well and have only potatoes as an ingredient.
  • Baking dish- I use a 9″x13″ baking dish.

We love breakfast casseroles because they’re…

  • Easy to make ahead
  • Great for family brunches
  • Perfect for holidays
  • Filling
  • Comforting
  • Delicious!

More vegan breakfast recipes:

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

hash brown breakfast casserole on blue plate close up

Vegan Hash Brown Breakfast Casserole

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This oil and dairy-free version of the traditional American hash brown casserole is delicious and hearty-healthy. With potatoes, onions, red bell peppers, creamy vegan cheese sauce, and smoked paprika, there is no skimping on taste. No artery-clogging butter and eggs either! Vegan Breakfast Casserole is amazing!

Ingredients

Hash Brown Casserole

  • 1 30 oz package frozen shredded hash browns, oil-free version (or 4 cups freshly shredded)
  • 3/4 cup onions, diced
  • 1/2 cup red bell pepper, diced
  • 3/4 cup fresh spinach leaves, shredded
  • 1 cup No Cheese Sauce, recipe below
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon dry steak seasoning
  • 1 tablespoon ground smoked paprika
  • salt & pepper to taste

Creamy Vegan Cheese Sauce

  • 1 cup potatoes, peeled and diced
  • 1/4 cup carrots, diced
  • 1/4 cup onions, diced
  • 1 cup broth from veggies
  • 1/2 cup raw cashews (or 1/2 cup white beans)
  • 4 tablepoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • pinch paprika
  • 1/2 pinch cayenne pepper, (optional)

Instructions

Hash Brown Casserole

  1. Begin by making the cheese sauce using the recipe below. This recipe makes a little more sauce than you actually need for the casserole, so you'll have a little leftover to try with other recipes. Once the cheese sauce is complete, set it to the side.
  2. To make the casserole, dice the onion and red bell pepper into small chunks, and go ahead and dice up the fresh spinach leaves as well.
  3. In a large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices. Make sure to use a nice big bowl so you'll have plenty of room for stirring.
  4. Toss in shredded spinach leaves and lightly mix again.
  5. Line a 9"x13" baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.
  6. Pour hash brown mixture into the baking dish and bake at 350 degrees for 30 minutes.
  7. Remove from oven and serve warm.

Creamy Vegan Cheese Sauce

  1. In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender-- approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  2. When veggies are tender, drain and place them in the blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
  3. Now, it's ready to use in this Hash Brown recipe. Cheese Sauce is also fabulous in nacho cheese dip, veggie pizza, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.

Notes

Pro Tips & Suggestions:

  1. Prep ahead- To make this vegan potato casserole even faster, I sometimes dice and freeze the onion and red pepper ahead to time to use in this casserole.
  2. Cheese sauce- I often freeze the cheese sauce to use in other recipes, so I always have some on hand.
  3. Frozen hash browns- When purchasing frozen hash brown, read the label to make sure the only ingredient is potatoes. Aldi's brand is perfect for this recipe. Off brands of hash browns often work well and have only potatoes as an ingredient.
  4. Baking dish- I use a 9"x13" baking dish.
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 205Total Fat: 5gCarbohydrates: 34.2gFiber: 5.4gProtein: 8.1g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Lisa Ritchie

Friday 30th of September 2022

Jackpot! This dish is delicious but the cheese sauce is next level! I initially held back on the amount of salt but it needs the full measure. Will definitely make this again. Thank you.

Rosalie

Wednesday 8th of June 2022

I just found this recipe and can't wait to try it. I noticed that you recommended non-fortified nutritional yeast. I don't really know the pro's and con's of fortified vs unfortified, but I'm hoping it's okay to use a fortified brand, such as Bragg's or Bob's Red Mill because those are the ones I have on hand.

Terri Edwards

Wednesday 8th of June 2022

Hi Rosalie- I'm so glad you found this recipe! Yes, it's completely fine to use fortified nutritional yeast. Hope you enjoy it!

Erin

Friday 27th of May 2022

Can this be made without nutritional yeast?

Terri Edwards

Friday 27th of May 2022

Hi Erin- The nutritional yeast adds the cheesy nutty flavor. Leaving it out is possible but it will affect the taste.

Jessica S

Monday 16th of May 2022

I made this recipe for breakfast this morning. It is delicious! The only thing is I would do differently next time around is to sauté the onions before adding them. The peppers and onions were al dente. I liked that the peppers were a little undercooked because it gave more texture to the dish. I also used fresh hashbrowns that I made by grating peeled potatoes. We try to keep our food as unprocessed as possible, but understand the convenience of just grabbing a pack of frozen hash browns as well.

Overall, great recipe! Will definitely make again!

Sarah

Thursday 24th of February 2022

It does not list anywhere in the recipe when you are supposed to add the cheese sauce to the casserole. I'm assuming it goes on to before baking it? This lack of info is really confusing.

Terri Edwards

Friday 25th of February 2022

Hi Sarah, Step #3 is where the cheese sauce needs to be added. Enjoy!

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