A fantastic weekend or company breakfast, Baked Logger’s hash is comfort food for me. Super nutritious, this Paleo version is made with sweet potatoes, eggs, organic ham, mushrooms, and an entire bunch of kale. Then you pour the egg filling on top and bake like a crustless quiche. I used morel and shiitake mushrooms, which gave it a kind of woodsy flavor. This is even easier if you prepare it in the evening and bake in the morning. White potatoes are not part of the Paleo diet, so I used orange colored yams and 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 6.
- 2 tablespoons coconut or olive oil
- 2 cloves garlic
- 1 large onion, thinly sliced
- 8 ounces wild mushrooms or shiitakes, sliced
- 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
- 1 bunch kale, cut into bite-size chunks
- 6-12 ounces sliced organic ham, cut in 1/2-inch pieces. I used 2 packages of Applegate Uncured Black Forest Ham.
- 3 cups yams and/or sweet potatoes, cubed and half cooked.
- 1/2 bunch parsley, chopped
- Preheat oven to 350º F.
- 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.
- Crack the eggs into a blender, processor, or mixing bowl. Add coconut butter, salt, and pepper. Mix well until coconut butter is liquefied.
- Grease a 9 x 13 baking pan with coconut or olive oil. Layer evenly into the pan: kale, onion-mushroom mixture, ham, sweet potatoes, and parsley. Pour the egg mixture evenly over everything.
- 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!