Creamy Hashbrown and Green Chile Casserole


3 lbs potatoes

3-7oz. cans green chiles

1/4-1/2 seeded and diced Jalapeño

Cream Sauce:

1 1/2 C cashews (tip: if you don't have a high powered blender either soak overnight or cover with water, boil for 10 min and drain)

2 C water

1 TBSP sea salt

2 TBSP onion powder

1 tsp garlic powder

1/2 tsp fresh ground black pepper

2 TBSP lemon juice

1 TBSP nutritional yeast flakes.


Blend cream sauce ingredients until very smooth.

Peel & grate potatoes. Rinse and drain well. (Yukon Gold works well but use whatever potato you have on hand)

Drain and add cans of green chiles and fresh Jalapeño diced finely to the potatoes.

Add the cream sauce to the potatoes and toss until well coated. Place in a prepared 9x13 baking dish. Sprinkle top with paprika and parsley or ground chipotle pepper. Bake for 45-60 minutes at 350°F. Top should be a little bubbly and toasted.

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