As most of you already know, my sister is moving to Nashville soon. I’ve been feeling a little down for some time now, and I think it’s mainly because I’m worried about missing her (and Jeremy—love you too, Jeremy!).
I think the rational side of my brain is fine with everything, I know I’ll still see her a lot. Work won’t change. But my irrational side (or maybe that’s my heart?) is the emoji face that has its teeth gritted together…you know that one? I’m just a little nervous and sometimes change can be hard.
But anyway, recently we traveled to Nashville together to do some work stuff, some house (her house) stuff, and some sister/friend stuff. It was a great trip. On our way out of town Saturday morning, we stopped in at the Loveless Cafe because I had never been and Elsie kept saying how awesome it was.
She was, of course, right. It was SO good. I could have eaten WAY more biscuits and hashbrown casserole if I hadn’t been afraid of going into a food coma directly after, which is not helpful on long road trips when you’re driving first.
I also immediately picked up both of their cookbooks (because they have a gift shop right by the restaurant). I was excited to make a few of their menu items–and pies!
I grew up with a lot of country cookin’, so I love to make dishes now and again that reflect those super comforting tastes…although I added a few slight modifications to their recipe to reflect my own preferences. If you want the real deal, you’ll just have to buy their book. 🙂
Plus it’s all totally vegan, low fat and carb free.
JK. It’s not—don’t eat this everyday even though you’ll want to after the first bite.
Loveless Cafe Hashbrown Casserole, serves 5-6 as a side.
Slightly adapted from Southern Country Cooking from the Loveless Cafe
15 oz shredded russet potato (if you use frozen, thaw first)
1/2 yellow onion, chopped fine
2-3 cloves garlic, minced
1/2 cup sour cream
4 oz. shredded sharp cheddar cheese
1/2 can cream of potato soup
salt + pepper, to season
This recipe is super complicated so pay attention: dump all the ingredients in a bowl and stir to combine. Then dump everything in a square baking dish and bake at 375°F for 28-30 minutes.
Serve warm topped with a few chopped green onions or chives. You can easily mix this together the night before and pop it in the oven the next day for brunch.
Now I’m just itching to host some kind of weekend brunch at my house with friends or family soon. I’m going to double the above recipe and make a 9×13 pan size. (These are the things I daydream about). 🙂 xo. Emma
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- 15 oz shredded russet potato (if you use frozen, thaw first)
- ½ yellow onion (chopped fine)
- 2-3 cloves garlic (minced)
- ½ cup sour cream
- 4 oz. sharp cheddar cheese (shredded)
- ½ can cream of potato soup
- salt + pepper (to season)
- This recipe is super complicated so pay attention: dump all the ingredients in a bowl and stir to combine. Then dump everything in a square baking dish and bake at 375°F for 28-30 minutes.
- Serve warm topped with a few chopped green onions or chives. You can easily mix this together the night before and pop it in the oven the next day for brunch.