This Hash Brown Bake is surprisingly light, flavourful and Gluten Free! It’s a really easy dish for a group brunch or a light meal with side salad.
Hash Brown Bake
We’ve been using Golden Grill Dehydrated Hash Brown Potatoes for a few years now. Made with 100% real potatoes, they are easy to make and store, simply hydrate and cook.
Ingredients
- 1 – 4.2 oz. box (119 gr) Golden Grill Hash Brown Potatoes) 89.25 CHO
- Approximately 1.75 cups boiling water 0 CHO
- 4 oz. (114 gr) ham, diced 0 CHO
- ½ cup (125 ml) cream 0 CHO
- 2 TBSP (15 gr) red onion, finely chopped 1.5 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp pepper 0 CHO
- 1 tsp fresh thyme leaves or ¼ tsp dried 0 CHO
- ½ cup (37 gr) cheddar cheese, grated 0 CHO
- Fresh thyme leaves to garnish 0 CHO
TOTAL CHO 90.75 CHO
- TOTAL WEIGHT COOKED 651 GRAMS
- 90.75 CHO DIVIDED BY 651 GRAMS = .139 CHO/GRAM
- ½ CUP = 81 GRAMS (.139 CHO x 81 GRAMS) 11.25 CHOI/1/2 CUP
- 1 CUP = 162 GRAMS (.139 CHO x 162 GRAMS) 22.5 CHO/1 CUP
Instructions
- Pre heat oven to 350.
- Boil approximately 1 ¾ cup water and prepare hash browns as per package directions. (Hydrated weight of potatoes alone is 481 grams).
- When hash browns are hydrated, mix all ingredients except cheddar cheese and thyme sprigs to garnish.
- Place casserole in oven proof casserole dish and bake uncovered for 35 – 40 minutes.
- When cooked though, turn on broiler, add cheese and broil for 1 minute.
- Remove Hash Brown Bake from oven and let rest 5 minutes before serving.
- Garnish as desired.
