Ingredients
Scale
- 1 tbsp salt
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tbsp ghee
- 8 ounces mushrooms, sliced into halves or quarters*
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tbsp gluten free oat flour
- 3/4 cup chicken broth (vegetable works too)
- 1 cup original nut pods*
- ⅓ cup avocado oil
- 3 cups frozen shredded hash browns
Instructions
- Bring a gallon of water and 1 tablespoon of salt to a boil in a large pot. Add the beans and blanch for 5 minutes. Drain and place in a large bowl filled with ice water to stop the cooking process. Drain again and set aside on some paper towels.
- For the casserole: Over medium-high heat, heat the ghee in a large ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally for about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the oat flour on top and stir until combined. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the nut pods. Stir everything together and cook for about 10 minutes, stirring occasionally, until thickened then remove from heat.
- Place a separate skillet over medium heat and add avocado oil to the pan. Once the oil is hot, add one piece of hash brown and make sure it starts to fry before adding 1 cup of the hash browns. Spread them out evenly to cook, stirring occasionally for about 5-7 minutes or until brown and crisp. Remove from the oil and place on a paper towel, then repeat with the remaining hash browns.
- Top the green beans with the crispy hashbrowns.
- If prepping ahead of time, make the green bean portion up to 4 days ahead then reheat in a 350 degree oven for 25-30 minutes, then top with crispy hash browns before serving.
Notes
- Coconut milk works too