Oven Baked Logger’s Hash

When the weather starts to get cooler, I feel the need for warm, nutritious comfort foods. This favorite one-dish meal looks complicated but isn’t. Like a nutrient-dense crustless quiche, no one would never guess this easy recipe is Paleo and dairy-free, with sweet potatoes, eggs, mushrooms, coconut butter, optional ham, and an entire bunch of kale! Layer them into a baking pan, pour the egg mixture on top, and bake. No need to stand over the stove. An easy breakfast, lunch, or dinner for gatherings, you can cut in squares and save it for future, or prep in the evening and bake in the morning. Since white potatoes are not part of the Paleo diet, consider using sweet potatoes or Japanese white sweet potatoes for interesting color and flavor. Yummy! You’ll need a 9 x 13-inch glass or non-toxic baking dish. Serves 8 – 10 people.

Paleo Baked Logger’s Hash

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Ingredients

    Sauté:
  • 2 tablespoons coconut or olive oil
  • 2 cloves garlic, or more if you're a garlic fan like me.
  • 1 large onion, thinly sliced
  • 8 ounces any mushrooms, sliced (I used shiitakes and morels)
  • Egg filling:
  • 8 large eggs (See The Best Eggs are Pasture-raised Organic)
  • Coconut butter, 1/2 cup if soft, or 113 grams if hard. If mixing by hand, soften the coconut butter first by placing it (briefly) in the oven.
  • 1/4 teaspoon salt and some pepper
  • Assemble Layers:
  • 1 bunch kale, cut into bite-size chunks
  • 6-12 ounces sliced ham, optional, cut in 1/2-inch pieces. I used 2 packages of Applegate Organic Uncured Black Forest Ham.
  • 3 cups sweet potatoes, or yams, or Japanese sweet potatoes, cubed and half-cooked al-dente. (I steamed them lightly for 2 minutes in a saucepan with 2-inches of water.)
  • 1/2 bunch parsley, chopped

Instructions

    Sauté:
  1. Preheat oven to 350º F.
  2. In a large skillet, melt the oil. Sauté onion and garlic 2-3 minutes until they begin to soften. Add mushrooms and sauté lightly 2 minutes. Remove from heat and set aside.
  3. Egg filling:
  4. Crack the eggs into a blender, processor, or mixing bowl. Add coconut butter, salt, and pepper. Mix well until coconut butter is liquefied.
  5. Assemble in Layers:
  6. Grease a 9 x 13 baking pan with coconut oil or olive oil. Layer into the pan: kale, onion-mushroom mixture, ham, sweet potatoes, and parsley. Pour the egg mixture over everything.
  7. Bake 35 minutes. Or if your ingredients started out cold, it may take 5 - 10 minutes longer. It's done when eggs are almost firm. They can be slightly wiggly in the center like a quiche. Cool 10 minutes. Cut and enjoy!

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