Source: Bare Root Girl
Thanks to Jenny R. for sending my way!
Ingredients:
1.5 lb. russets or sweet potatoes (about 2 medium), shredded
2 tbsp. avocado oil
½ tsp. sea salt
¼ tsp. black pepper
1 medium onion (any), chopped
1 lb. breakfast sausage
1 large avocado, chopped
3 c. spinach, roughly chopped
4 oz. cherry tomatoes, halved
For the egg mix:
8 eggs
½ c. coconut milk
⅛ tsp. nutmeg
½ tsp. sea salt
¼ tsp. black pepper
Optional to garnish: more avocado, tomatoes, spinach, or Hollandaise Sauce (<<– recipe in Bare Root Mornings)
Directions:
Preheat the oven to 375F. Have ready a 9×13 baking dish.
Rinse the the shredded potatoes under cold water until the water runs clear, about 2 minutes. Drain and dump them into a kitchen towel, then press the water out. Add them to a large bowl with the avocado oil, sea salt, and black pepper. Press them into the bottom of the 9×13 pan in a fairly even layer.
In a large skillet, soften the onions over medium heat, about 3 minutes. Add the sausage and continue to cook, breaking it up into small pieces as it browns. Pour the browned sausage/onions out on top of the shredded potato layer.
Layer in the chopped avocado, then the chopped spinach. Whisk the egg mix together and pour it over top of everything. Tuck the halved cherry tomatoes in amongst the egg mix. Bake for 40-45 minutes, or until the egg is barely set in the center. Top with garnishes, as desired.
