hash brown frittata

You can make a frittata a million different ways. I change up the protein and veggies every time I make a frittata based on what I have on hand. This one was one I made not that long ago. In this rendition, I added sliced ham, sweet peppers, and purple onions. It was a nice balance of savory and sweet. I was able to share this with some friends and family and they all loved it. I had some fresh salsa that I made using tomatoes from my garden and it was the perfect addition to this delicious Hash Brown Frittata. When I don’t have fresh salsa, I like adding my Romesco as a topper to my frittata.

The key is browning the hash browns first. This will give a good base for your other ingredients to sit on and browning the hash browns adds so much flavor. Don’t skip this step. I usually start the hash browns while I prep the other ingredients.

If you give this recipe a try, please come back and leave a comment. Your feedback is greatly appreciated!

Hash Brown Frittata

Ingredients:
1 bag hash browns, thawed
2 T ghee or olive oil
½ t salt
½ t pepper
1 package sliced ham, chopped
½ lb mini sweet peppers, sliced
½ purple onion, sliced
12 eggs, whisked
Chives, chopped

Top with
Basil, cilantro, or chives

Directions:

Preheat oven to 400 degrees

Line a baking sheet with parchment paper
Place hash browns on parchment paper, drizzle with ghee or olive oil, salt and pepper and mix
Bake hash browns for 25 minutes, until lightly golden

Grease 9X13 pan
Reduce oven temperature to 350 degrees

Transfer cooked hash browns to the bottom of the 9X13 pan
Top hash browns with ham, peppers and purple onion
Add whisked eggs
Bake for 25-30 minutes until egg mixture is set
Top with fresh herbs

During the summer months, I often also add fresh salsa to this frittata.

Whole30, Paleo, Dairy Free, Gluten Free, Breakfast, Brunch

Roasted Sweet Potatoes and Apples

With cooler weather on the horizon, I am totally craving sweet potatoes and everything that comes with fall.  I really love adding cinnamon to my roasted sweet potatoes and I decided why not add some apples too.  This combo is pretty fantastic and is a great side for any meal.  In fact, I’m thinking it would be a great addition to our Thanksgiving dinner!  Too early to be thinking about Thanksgiving dinner ideas? I mean there is already Christmas stuff at Costco.  Anyone else already thinking about what’s going on the Thanksgiving menu this year?

Anyways, I love simple recipes and this one is pretty simple. I hope you give it a try.  If you do, let me know what you think.

Roasted Sweet Potatoes and Apples
Ingredients:
2 sweet potatoes, chopped into ½ inch cubes
2 apples, peeled and chopped into ½ inch cubes
3 T olive oil, coconut oil, or avocado oil
½ t cinnamon
½ t salt
½ t pepper

Directions:
• Preheat oven to 400 degrees
• Line baking sheet with parchment paper
• Place the chopped sweet potatoes and apples on the parchment paper
• Drizzle with oil, cinnamon, salt and pepper
• Mix the sweet potatoes and apples to get them evenly coated
• Bake for 25-35 minutes until slightly browned around the edges

Whole30, Paleo, Vegan, Gluten Free, Dairy Free, Side Dish

 

Brussels Sprouts Breakfast Hash

When I get tired of eggs for breakfast, this is what I make.  A hash with sausage, brussels sprouts, shallots and apples.  Since pomegranates are in season, I added a handful of pomegranate arils. I love the pop of color and flavor they bring to this dish.

Brussels Sprouts Breakfast Hash

Ingredients:
12 ounces sausage, sliced (I like using a spicy sausage)
2 shallots, sliced
1 apple, peeled and sliced
12 ounces sliced brussels sprouts
3 T ghee or bacon fat
Pomegranate arils for garnish

Directions:
In a large skillet, heat 2 T ghee over medium high heat.
Add sausage and stir occasionally until browned. About 8-10 minutes.
Add remaining ghee, brussels sprouts, shallots and apple.
Stir to get everything combined.
Stir occasionally for about 5-8 minutes, or until brussels sprouts are slightly browned.
Add salt and pepper to taste.
Plate your hash and garnish with pomegranate arils.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free

Pumpkin Spice Paleo/Keto Muffins

Pumpkin Spice Muffins are a real treat during the fall months.  Try a couple with a spoonful of ghee and enjoy them with a warm cup of coffee and a couple pieces of bacon.  That’s a pretty perfect breakfast in my opinion.

This muffin recipe started as a Paleo muffin recipe, but I have also added a low carb/sugar free Keto option. I prefer using Lakanto Golden Sweetener as a replacement for the honey.

Pumpkin Spice Paleo/Keto Muffins
Makes 12 muffins
Ingredients:
2 C Almond flour
1 C pumpkin puree
1 C chopped pecans
2 eggs
¼ C ghee, melted (you can also swap this out for melted coconut oil)
¼ C honey (use Lakanto Golden Sweetener for Keto and sugar free)
1 T vanilla extract
1 t apple cider vinegar
½ lemon, zested and juiced
1 ½ t pumpkin pie spice
½ t baking soda
¼ t salt

Directions:
Preheat oven to 350 degrees. Grease muffin pan or line muffin pan with muffin liners.
In large bowl add all ingredients and mix everything together until combined.
Spoon muffin mix into greased or lined muffin tins.
Bake for 18-22 minutes.
Let rest for 5-10 minutes and transfer to wire rack if not using muffin liners.

Paleo, Keto, Low Carb, Sugar Free, Vegan, Vegetarian, Gluten Free, Dairy Free