Savory Potato Pudding
My children enjoy eating potato pudding with ketchup, much like hashbrowns. The recipe can easily be doubled and baked in a larger casserole dish. But you might need to increase the cooking time by 10 to 15 minutes.
1 h4 servings
Ingredients
- 2 cups hash brown shreds (thawed, or two cups peeled and shredded potatoes)
- 1 cup shredded carrot
- 1 cup onion (chopped or grated*)
- 2 tablespoons dairy-free milk beverage
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 to 3 tablespoons dairy-free margarine or buttery spread
Instructions
- 1
Preheat your oven to 350ºF.
- 2
Put the potatoes, carrots, and onion in a small, greased casserole dish and stir to combine (I use a 1.6 liter round Corningware dish).
- 3
Add the dairy-free milk beverage, salt, and pepper and toss to combine.
- 4
Dot the top of the vegetable mixture with the margarine.
- 5
Bake, covered, for 30 minutes.
- 6
Uncover and bake for 15 minutes.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org