Here’s another comfort food that I chose to “healthify.” This one is a healthy hashbrown casserole. Have you seen my Greek-Inspired Healthy Macaroni and Cheese yet? It’s one of my favorite healthy comfort food recipes!
A friend asked me to bring a hashbrown casserole to her house for a potluck. After scouring the internet for healthy hashbrown casserole recipes, I panicked. I couldn’t find anything that I wanted to make that I also thought my friend’s guests would like. I decided to wing it and take elements from a frittata and a potato kugel, a dish I make for some Jewish holidays. After only two tries, I came up with a delicious healthy hashbrown casserole.
My recipes tweaks for this healthy comfort food
If you know me, you know that I’ll add low-calorie, low-carbohydrate, health-shielding non-starchy vegetables to practically any recipe. And this healthy comfort food recipe is no exception. The combination of eggs, cheese and potatoes practically begged for broccoli. Using lower fat cheeses brought the saturated fat and calories to a manageable level.It takes just a few recipe tweaks to get healthy comfort food like this hashbrown casserole.Click To Tweet
Healthy brunch recipes are fun to create and share. One of my favorites is this Smoked Salmon Frittata. My girls and I often make it together for Mother’s Day or some other brunch occasion. But one of my post popular recipes is my healthy take on Shakshuka, a delicious, veggie-packed dish of eggs and tomatoes.
- 9 large eggs, beaten
- 1 teaspoon kosher salt
- ¾ teaspoon coarse black pepper
- ¼ teaspoon ground nutmeg
- 3 cloves garlic, crushed or chopped
- 1 tablespoon Dijon mustard
- 2 cups lowfat cottage cheese
- 5 cups frozen hashbrown potatoes (no added oil or salt), do not defrost
- 1 large yellow onion, grated
- 6 tablespoons chopped chives, divided (about ¾ ounce)
- 1 (12.6-ounce) bag frozen broccoli pieces, thawed, with excess moisture removed, cut to bite-sized pieces
- 2½ cups 2% shredded sharp cheddar cheese, divided
- Preheat oven to 400°F.
- In a large bowl, mix the beaten eggs and the next 5 ingredients (through mustard). Add the cottage cheese and mix well.
- In a separate large bowl, mix the frozen hashbrowns, grated onion, 4 tablespoons chives, broccoli and 2 cups of the shredded cheese.
- Pour the ingredients of the first bowl (egg mixture) into the potato mixture. Combine well.
- Transfer the mixture into a 9" x 13" baking dish that was treated with nonstick spray. Use a spatula or the back of a large spoon to even out the contents of your baking dish.
- Sprinkle the remaining 2 tablespoons of chives and ½ cup cheese over the top.
- Bake 40 minutes or until the top is golden and the center has set.
- Cut into 15 squares.
Cheers to loving the heck out of your food, including healthy comfort food!