3 potatoes, peeled and shredded
A few chunks of white cheese (sliced off a 5 lb brick, amount unknown...I just threw it in.)
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