Ingredients:

• 1 bag (5 cups) frozen hash browns
• 4 cups chopped broccoli
  
  

Potato Cheese Sauce:

• 2 small potatoes (red potatoes), chopped
• 1/4 yellow or red onion, chopped
• 2 cloves garlic
• 1 medium carrot, chopped
• 2 tbsp miso
• Juice 1/2 lemon
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup nutritional yeast
• 2 cups water

Directions:

• In a saucepan bring 2 cups of water to a boil and add in your potatoes, carrot, onion and garlic
• Reduce heat to a simmer, cover and cook 10 minutes or until soft
• You can also throw these ingredients into your instant pot on sealed, high pressure for 10 minutes and release it when it's done
• Add your cooked veggies and water slowly (use the cooking water) into a high speed blender
• Then add in the rest of your ingredients
• Blend on high for 1 minute (only add in the cooking water slowly until you get the desired consistency, no extra water)
• Preheat oven to 400 degrees
• Add all ingredients to a bowl with half the cheese sauce and stir (including frozen hash browns and chopped broccoli)
• Then add the mix into the baking pan (9x9) and top with the rest of the cheese
• Cook uncovered for 40 minutes in the oven
• You can also broil this at the end to caramelize the top

Notes:

• Search my FB page for potatoes if you worry about eating too much starch!

Credits

High Carb Hannah