If you’ve ever eaten out at a breakfast joint, you know that the hash browns are one of the best parts. Perfectly browned and crispy, they make an awesome side to eggs or a stack of pancakes.
But those hash browns usually come from a boxed mix of white potatoes and then drowned in unhealthy vegetable and canola oils. There’s got to be a better way to get your hash brown fix than that!
That’s where this hash brown casserole comes in. Made with sweet potatoes, these hash browns get nice and crisp on top, but the real treat is when you bite into them. These hash browns are the ultimate in cheesy goodness, thanks to the two types of goat cheeses in it.
And while hash browns are typically served at breakfast, you might find yourself serving this at dinnertime, too.
Sweet Potatoes vs. White Potatoes
Why sweet potatoes instead of white potatoes? All types of potatoes have loads of nutrients. But sweet potatoes really pack a nutritional punch. They’re full of vitamin A, a powerful antioxidant that keeps eyes healthy, improves your skin and fights inflammation.
Sweet potatoes are lower on the glycemic index than white potatoes, too, so they’ll have less of an effect on your blood sugar levels, as they’re absorbed by the body more slowly. They also have lower carbohydrates and a higher nutrient density.
And we can’t forget about the taste! While white potatoes often need heaps of butter or cream to have much flavor, sweet potatoes are naturally, well, sweet. They’ll get your taste buds tingling!
- 162 calories
- 9.74 grams fat
- 6.35 grams sugar
- 6.75 grams protein
- 6756 IUs vitamin A (290 percent DV)
- 39.7 milligrams vitamin C (53 percent DV)
- 0.259 milligrams vitamin B12 (24 percent DV)
- 160 milligrams phosphorous (23 percent DV)
- 200 milligrams calcium (20 percent DV)
- 0.217 milligrams vitamin B6 (17 percent DV)
You might be wondering why this recipe calls for goat’s milk cheeses instead of normal cow’s milk. Goat’s milk tends to be much easier for people to digest, because the fat globules in it are smaller. It also has less lactose sugars in it, which can be a godsend for people who struggle with it.
Goat milk also lacks A1 casein, one of the proteins in cow’s milk that many people are allergic to. That means reduced inflammation with just as much calcium and nutrition. If you’re sensitive to cow’s milk, you might find that goat’s milk and its products are a viable option.
How to Make This Hash Brown Casserole
It’s time to get this cheesy hash brown casserole in the oven!
Start by preheating the oven to 350 F. While that’s happening, grab a medium bowl.
Add the onion, cheeses and yogurt and mix well to combine.
Next, add the cubed sweet potatoes and melted butter to the bowl and give it a good stir, coating the potatoes with this cheesy mix.
Add the sweet potato mixture to your baking dish. Sprinkle some extra goat cheddar on top. Who can say no to more cheese?
Add sea salt, pepper and fresh chives on top too and slide it all in the oven.
Let the hash brown casserole bake for 55 minutes.
When the cheese is brown and bubbly, this healthy hash brown casserole is ready.
Divvy up and enjoy!
1 hour 5 minutes
- 2 sweet potatoes, cubed
- 1–2 tablespoons melted butter
- 1 white onion, chopped
- 1½ cups goat yogurt
- ½ cup goat feta
- ½ cup goat cheddar
- 1 teaspoon sea salt
- 1–2 teaspoons pepper
- ¼ cup chives, chopped
- Preheat oven to 350 F.
- In medium bowl, mix the onion, yogurt, goat cheddar and goat feta.
- Add in sweet potatoes and melted butter.
- Add mixture to baking dish.
- Sprinkle extra goat cheddar on top.
- Add sea salt, pepper and chives.
- Bake for 55 minutes.
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