Curry Hashbrowns

Curry Hashbrowns | katyskitchen.ca #vegan #glutenfree
Hashbrowns. A brunch isn’t complete without them, and I’d like to say a breakfast isn’t either, but ain’t nobody got time for these during the week. I used to make them in a frying pan, standing over the stove and stirring for ages, but my patience dwindles quickly. Like, hourly. I’m becoming a cranky old fart.

The secret to these curry hashbrowns is simply popping some potatoes in the oven the night before. Put them in the fridge, and in the morning you’ll have soft potatoes ready to be crisped up in a jiffy. A cast-iron works best and quickest for the ultimate crisp factor, but I used a non-stick frying pan and they crisped just fine.
Curry Hashbrowns | katyskitchen.ca #vegan #glutenfree
A healthy sprinkle of curry powder means these aren’t your average hashbrowns. A little bit spicy, salty, and very, very buttery tastes linger on your tongue, giving a casual diner feel to this mouthwatering dish.
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Pumpkin Pie Croissant French Toast Casserole

So, this happened.
Pumpkin Pie Croissant French Toast Casserole by katyskitchen.ca
Imagine soft, buttery croissants drenched in a mixture of pumpkin pie-turned-french-toast batter, slipped in the oven to reach that perfect french toast consistency — slightly soft, and a little crispy on the edges. A drizzle of maple syrup (or perhaps three or four) readies your fork to pull apart the croissant chunks, one by one, and be transported to a chic Parisian café serving Grandma’s comfort food.
Pumpkin Pie Croissant French Toast Casserole by katyskitchen.ca
If that didn’t convinced you to make this NOW, consider it for a holiday breakfast. If you need to feed guests, this dish is fantastic for Christmas morning or Sunday brunch because there’s just a small amount of prep the night before, and into the oven it goes.
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