- 3
- 15 mins
- 65 mins
Ingredients
- 2 c shredded Sweet potato or yam (1-2 large)
- 2 1/2 tbsp Coconut oil or ghee, melted
- Salt & Pepper to taste
- 4 slices bacon, chopped
- 1/2 Sweet onion, chopped
- 8 Cherry tomatoes, quartered
- 1 large handful Baby arugula
- 2-3 garlic cloves, minced
- 6 eggs
Preparation
Step 1
Preheat oven to 450 degrees
Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture
Add hash browns to a 9″ pie pan with cooking fat, salt, and pepper, then mix and press evenly into the bottom and up the sides
Bake for 20 minutes or until hash browns are golden brown around the edges
Remove and set aside then turn oven down to 350 degrees
While the crust is baking, cook bacon in a skillet over medium heat until crisp
Remove to a paper towel-lined plate to drain
Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet
Add onions and saute until translucent, 3-4 minutes
Add tomatoes and arugula and saute for 3-4 more minutes
Add garlic and mix well for 30 more seconds then remove from heat
Whisk together eggs, salt, and pepper in a medium bowl.
Add the bacon and veggie mixture then stir to combine
Pour mixture over crust and bake for 30 minutes, or until top is light brown
Let sit for 10 minutes before slicing and serving
Try not to eat the whole thing!
*adapted from Iowa Girl Eats