Green Eggs and Ham

This Green Eggs and Ham recipe provides a fun start of the day.

Do you like Green eggs and ham?

I do!  I like them, Sam-I-am!

This recipe is one of my favorites for the weekend.  We usually have quite a spread on the weekends – Sunday for sure.  We sleep in, lounge around in our jammies, and make a delicious breakfast, different from the typical work-week.

Serves 4

Ingredients:

Directions:

  1. Heat the oven to 350 degrees.
  2. In a food processor, fitted with the shredder attachment, shred the red potatoes.
  3. Place the shredded potatoes in a strainer, sprinkle with salt and allow to drain.  The salt draws the moisture out of the potatoes.  This will keep the potatoes crispy without drowning them in oil.
  4. While the potatoes are draining, cook the bacon in the oven for 30 minutes on a cookie sheet, fitted with a wire rack.  The wire rack is not necessary; it allows the bacon fat to drip to the pan below and keep the bacon crisp.
  5. Heat 1 tbsp of avocado oil in a large, flat pan over medium heat and sauté the spinach until wilted.
  6. Heat the remaining 1 tbsp of avocado oil in the same pan and add the drained potatoes.
  7. Cook the potatoes for 10 minutes on one side.  Flip and continue to cook for another 10 minutes.
  8. Finally, cook the eggs any style.  We usually fry our eggs, over easy, in ghee.
  9. Layer a quarter of the potato cake with the eggs and spinach and top with some salsa, if desired.  Serve bacon on the side.

Variations:

Serving a crowd?

This Egg Casserole is super simple and makes 8 servings.

Egg Casserole

Replace the potato cake with these delicious Paleo Pancakes.

Paleo Pancakes

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