Recipes » Breakfast » Breakfast Potato Casserole
T. Colin Campbell Center for Nutrition Studies

Reprinted from PlantPure Comfort Food (BenBella Books, 2022).



  • 8 ounces mushrooms (any type), sliced
  • 1 (10-ounce) bag frozen chopped spinach
  • 1 (20–26-ounce) bag frozen oil-free shredded or diced hash brown potatoes (such as Trader Joe’s or Cascadian Farm)

“Cheese” Sauce

  • 2 cups unsweetened plant-based milk
  • ½ cup raw cashews
  • ¼ cup nutritional yeast flakes
  • 3 Tbsp cornstarch
  • 1 Tbsp tahini
  • 1 Tbsp miso paste
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sea salt or to taste
  • ¼ tsp black pepper


  • 1 tsp smoked paprika


  • 1. Preheat the oven to 375 degrees F. Line a 9-inch square baking pan with parchment paper.
  • 2. In a large skillet, cook the mushrooms and spinach over medium-high heat until the mushrooms are tender. Add water as needed to prevent sticking. Set aside.
  • 3. Put the frozen hash browns in a large bowl.
  • 4. Combine the cheese sauce ingredients in a high-powered blender and process until smooth.
  • 5. Pour half of the cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined.
  • 6. Transfer half of the potato mixture to the lined pan. Cover the potato mixture with the mushrooms and spinach. Top with the remaining potato mixture, then pour the remaining cheese sauce over everything. Sprinkle the smoked paprika on top.
  • 7. Bake for 30 minutes or until the top is golden.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits