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Crispy Potato and Broccoli Hash Brown Bake

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This Crispy Potato and Broccoli Hash Brown Bake is golden crispy on the outside, soft and pillowy on the inside, fills the house with an Italian aroma, can be enjoyed for breakfast, lunch, or dinner,  and is super easy to make! Every time I make this dish, I intend to serve it as a side dish, but we never get that far. Once it comes out of the oven, Bob and I sit down and devour it. On occasion, we will have leftovers, which are a breeze to reheat — the toaster! A savory potato pop tart!

vegan gluten-free, oil-free Crispy Potato and Broccoli Hash Brown Bake

Ever since I started making this recipe, it has become one of those dishes that I wake up craving. You know, cravings are an interesting thing. I want to quickly state that by now, my tastebuds crave only healthy foods. I don’t crave chips, cakes, Twinkies, candy bars, soda, etc. I crave grapes, fully loaded salads, brown rice, and now Crispy Potato and Broccoli Hash Brown Bake! I am so thankful that I invested in the time to retrain my taste buds so that they enjoy nutritious whole foods.

vegan gluten-free oil-free crispy potato and broccoli hash brown bake

Ingredient Run-Down




vegan gluten-free oil-free crispy potato and broccoli hash brown bake

Techniques and Tips

vegan gluten-free, oil-free Crispy Potato and Broccoli Hash Brown BakeIngredients

Yields 1 baking tray (15″x10″) or larger


  1. Preheat oven to 425 degrees (F). Select the size pan you want to use and line it with parchment paper.
    • Do not use wax paper, as it will stick, and I don’t recommend baking with aluminum foil due to it leaching into your foods.
  2. Start with steamed and cooled potatoes and broccoli.
  3. Using either a handheld grater or a food processor fitted with a grating disc…grate all of the potatoes so they resemble hashbrowns. Place in a large mixing bowl and set aside.
    • You want to be careful that you don’t create mashed potatoes. It would still be good (should that accidentally happen) just different from what I intended for this recipe.
    • If you don’t have a grater or a food processor, you can also use a potato masher or a potato ricer — aim for small chunks.
  4. Using a knife or a food processor fitted with the “S” blade, add the steamed broccoli and PULSE it just a few times. Add to the bowl of potatoes.
    • The goal is to create smaller pieces of broccoli.
  5. Sprinkle the Italian seasoning, onion powder, garlic powder, nutritional yeast, and salt over the veggies. Combine everything, but be careful not to overmix, which will make it mushy.
    • I prefer to use my hands instead of a spoon, to ensure that the spices get mixed in thoroughly. It’s a messy job but finger-licking good!
  6. Spread the batter into the baking pan, taking it all the way to the edges.
  7. Bake in the middle rack until crispy and cooked through; the timing will depend on how thick you make it. Flip the potato sheet over about halfway through the cooking time. It should nice and brown on the bottom before you flip it. If you want it to be extra crispy, you can broil it for a little bit. I suggest keeping a close eye on it while broiling, so it doesn’t burn.
    • A 15″x10″-sized baking pan took me an hour to cook, then finished with a few minutes on broil.
  8. Once done baking, slide it off onto a cutting board and cut into desired shapes and sizes. Let it cool for about 5-10 minutes before eating.
  9. Enjoy! Store any leftovers in the fridge for roughly 3 days. You can also wrap cooled pieces in parchment paper, then slide them into a freezer-safe container and freeze for about 3 months.
    • To reheat, pop into the toaster — this is Bob’s favorite way of eating them.

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