Don't Worry, Be Hoppy! (And Grandma Campbell's Spring Cheesy Potato Recipe!)

March 20, 2025

🌼Spring Time is Near!🐰

It's been a long and cold winter for most of us and it's hard to believe that spring is finally on its way! And with that comes our Hoppy Spring pack PRE-ORDER! This year we're offering a couple options for your main dish; both our large ham roast and our porchetta and it comes ingredients you can use for your side dishes including maple bacon, our almond-based Chèvre, cheddar Mac sauce, and our new parmesan cheese dust.

My husband's Grandma always made a tasty looking dish during the family Easter feast that I've managed to veganize -- you can use the cheddar Mac sauce and the maple bacon from your Hoppy Spring pack to make it! I'll also add links below on how to cook the ham roast and the porchetta so you're all set for your meal.

PRE-ORDER THE HOPPY SPRING PACK W/ HAM ROAST

PRE-ORDER THE HOPPY SPRING PACK W/ HERBED PORCHETTA ROAST

Grandma Campbell's Cheesy Potatoes🧀🥔

Serves 12

2 lb. bag frozen diced potatoes

16 oz vegan sour cream

16 oz cheddar Mac sauce

1/2 cup vegan butter, melted

2 cups vegan shredded cheese

1 cup vegan maple bacon, diced

1 tsp garlic powder

1 tsp paprika

2 1/2 cups crushed cornflakes

6 tbsp melted butter

Salt and pepper to taste

Directions

Preheat the oven to 350 degrees and grease a 9x13 baking dish.
Dice the maple bacon and cook in a frying pan with a little oil to your preferred crispiness level.
In a large mixing bowl combine the frozen diced potatoes, cooked bacon, sour cream, cheddar mac sauce, 1/2 cup melted butter, half the shredded cheese, garlic powder, paprika, and salt and pepper.
Mix it all together and pour into the prepared baking dish.
Crush corn flakes and mix in the 6 tablespoons of melted butter, stir until fully coated.
Bake at 350 degrees for 1 hour or until potatoes are cooked through and the cornflakes are crispy.
Cool for 5 minutes before serving.