Friday, January 31, 2014
Paleo Hash Brown Pie
My kids have this thing about eggs. They like them scrambled, but are otherwise totally not a fan of egg dishes like quiches or frittatas. If anything is too "eggy" (for lack of a better word) they are turned off.
So I tried to come up with a "pie" that would incorporate eggs but would not be dominated by them. So many crustless quiches and egg casseroles use a full dozen eggs, whereas this one only uses 3.
The happy end result is that I've finally come up with a breakfast/brunch bake that we can all enjoy. I usually wind up eating my egg-based concoctions alone, but sometimes I'm actually inclined to share! The balance of sweet and savory came out really nicely here and it is definitely not overwhelming eggy.
You could always use thinly sliced sweet potatoes for the crust, but I liked the crispiness the shredded sweet potato hash browns achieved. While I only included green onion and apple, you could also add in some veggies and tinker with the seasoning.
Paleo Hash Brown Pie
2 sweet potatoes, shredded (I left skins on)
3 tbs. melted coconut oil, plus more to cook sausage & apple
cinnamon, salt & pepper
1 lb. breakfast sausage, casings removed
1 medium apple, diced
1 tbs. water
1/2 tsp. dried sage
1 tsp. palm sugar or maple syrup
1 cup coconut milk
2 minced green onions
Preheat oven to 400.
Combine shredded sweet potatoes with melted coconut oil and season generously with salt, pepper and cinnamon. Press into a greased pie plate and bake for 20 minutes.
While crust is baking, heat a little more coconut oil in a large skillet over medium heat. Add sausage and apple and cook for a couple of minutes, until sausage is cooked through. Add water, sage and sweetener and cook for 2-3 minutes more, or until water is evaporated and apple is soft. Remove from heat.
Whisk eggs in a large bowl with coconut milk. Add minced green onions and sausage mixture. Stir to combine.
Once sweet potato crust is done, remove from oven and reduce heat to 350. Pour egg mixture over par-baked crust and return to oven. Bake for 30 minutes or until firm.
Allow to cool before slicing and serving.