Vegan Casserole / Hash brown

by Chef Clarence Robinson

Shopping List

• 2 tablespoons of vegetable or olive oil
• 1 bag of frozen diced potatoes or hash brown potatoes
• 2 teaspoons of garlic powder
• 1 bag of kale chopped
• 1 red bell pepper diced
• 1/2 yellow bell pepper diced
• 1/2 onion diced
• 1 cup of almond milk
• 1 cup of non-dairy cheese grated
• salt and pepper to taste

Instructions

1. Mix ingredients in an oven safe skillet on medium heat for 10 minutes
2. Bake as a casserole on 350 for 10 more minutes
3. Or continue to fry like a hash brown in the skillet for 10 minutes