Well, I don’t really know if Santa like potatoes or not… but I think he would like these. It’s a well loved family recipe from way back that used to be full of things I couldn’t eat. Mostly gluten containing things, and some other weird stuff.
So here’s my new version. Just as yummy, and no gluten, ( and no soy as a bonus).
1 lb of thawed hashbrown potatoes – spread out in a 9 x 13 pan.
Sautee chopped onion in a little oil, add salt, white pepper and a little bit of poultry seasoning.
Optionally, add a safe boullion cube dissolved in a little chicken stock.
When the onions are done, add in enough rice flour + potato starch to make paste.
Then alternately add rice milk and chicken stock until you achieve “gravy”.
Whisk in one container of plain Cascade Fresh yogurt (it’s gluten free), then add 1 + 1/2 cups of grated mozzerella cheese into the gravy and pour it over the hashbrowns. Bake for 30 minutes at 350. Sprinkle on some crushed rice chex (gluten free) and more cheese and bake another 10 minutes or until browned.
This is GREAT with ham, it’s good for breakfast too. I think Santa would approve, but he gets cookies tonight just like usual anyway. He can have some of the potatoes too I guess, if he doesn’t leave a mess in the kitchen.