Red Meat 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
See allHoneysuckle White Sweet Italian Lean Turkey Sausage, 20 oz
Jones Dairy Farm All Natural Turkey SausageChef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - 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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