Nickel Allergy Friendly Whole30 Sweet Potato Hashbrown Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 1 lb ground pork breakfast sausage, sugar-free and uncured
- 2 lbs sweet potatoes, peeled and coarsely grated
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 2 tbsp ghee, divided
- 6 large eggs
- ½ cup full-fat coconut milk
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a thin layer of ghee (use about 1/2 tsp from the measured 2 tbsp) and set aside.
- 2
Heat 1 tbsp of the ghee in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C), about 7–9 minutes. Transfer the sausage to a large mixing bowl, leaving any rendered fat in the skillet.
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