Ingredients:
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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