Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

October 2, 2011

Breakfast "loaf" and Soup

I was so pleased with the casserole I made yesterday, I wanted to make it again.  I was out of cottage cheese, so I improvised.  This is probably the "standard" recipe for some "officially named" dish already, but I made this for breakfast and used my meatloaf pan, hence I call it my breakfast loaf. ;)

3 potatoes, peeled and shredded
A few chunks of white cheese (sliced off a 5 lb brick, amount unknown...I just threw it in.)
1 egg
Milk (mine is raw and grass fed but starting to overflow the fridge again)
Salt (I used WAY too much this time, don't use as much as I did.  I think cutting back on the potatoes to cheese ratio messed me up.****)
A dash of thyme
A few shakes of red pepper flakes
Extra cheese for the top

Scramble an egg in a mixing bowl and add shredded cheese and potatoes.  Add some milk enough to coat potatoes ( a cup?) and mix.  Add some salt ( use 1/2 the amount or less) and spices and mix well.  Slather sides and bottom of baking dish in coconut oil and add potato mix. Top with extra cheese.

Bake at 400* for 45 minutes or so.  Let cool and serve.

Chilled slices can be refried in a pan with coconut oil for about 10 minutes for an easy snack later on.

*****I finally figured out what went wrong....the salt level in the Colby cheese was much higher than in the cottage cheese.  We were able to enjoy this later that day re-purposed as soup by adding milk...... a lot of milk and NO extra salt.
Re-purposed Breakfast Loaf Soup

Breakfast Loaf Soup
Leftover Breakfast Loaf, chopped (most of it....)
Milk to desired thickness (approximately 2 cups)

Bring to temperature in a pan and serve.

Grain Free Real Food Carnival

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