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onion green bell pepper clove garlic coconut oil stake salt cayenne zucchini carrot salt nutmeg coconut milk eggs
Viewed: 4 - Published at: 6 years agoIngredients
- 1 large sweet potato - diced small
- 1/2 small onion chopped
- 1 green bell pepper (I like to use 1/2 yellow pepper and 1/2 green for color)
- 2 clove garlic -minced
- 2 tbsp coconut oil
- 4 oz stake or left over pot roast or other left over meats chopped coarsely
- 1/2 tsp salt and pepper (or to taste)
- 1 dash cayenne
- 1/2 small zucchini and yellow squash grated
- 1 small carrot grated
- 1/2 tsp salt and pepper
- 1 dash nutmeg
- 2/3 cup coconut milk
- 3 eggs
Method
- Preheat oven to 350
- Grate veggies add salt let sit for 10 mins.
- Come back and squeeze all water from veggies.
- You want them dry as possible.
- Saute sweet potatoes, onions and garlic in coconut oil until potatoes are soft.
- Turn off and let rest.
- Chop meats to be used in hash.
- Set aside.
- Whip eggs and coconut milk together add spices.
- Add grated veggies to egg mixture and pour into non-stick pie pan.
- Slide into oven let bake until puffy and golden brown on top.
- About 15 to 20 mins.
- Turn satued sweet potatoes mix back on low heat and add cooked meat saute untill hot.
- (About 6-8 mins)
- When potatoes are hot add bell peppers.
- Cover and let set off the heat.
- When the quiche is cooked remove from the oven and let cool for 5-10 mins.
- Cut, plate and enjoy!
