• 1 T. coconut oil
  • 6 Slices of Uncured Bacon
  • 1 Small Yellow Onion, diced
  • 1 Green Bell Pepper, seeded and chopped
  • 1 Red Bell Pepper, seeded and chopped
  • 1 tsp. Minced Garlic
  • 30 oz. Frozen Shredded Hash Browns or Sweet Potato Hash Browns, thawed
  • 12 Cage-Free Eggs
  • 1 c. Coconut Milk
  • 1 tsp. Dill
  • Salt & Pepper, to taste

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Everyone loves a hearty and healthy breakfast to start their day.  Why not assemble Slow Cooker Paleo Hash Brown Casserole the night before your next big cooking day?

  1. Grease inside of slow cooker with oil.
  2. Brown bacon in skillet over medium heat.  Drain on a paper towel-lined plate and crumble.
  3. In a large bowl, combine potatoes, peppers, onion, salt and pepper.
  4. Grease a 6-Quart slow cooker with coconut oil.
  5. Create three layers in the slow cooker, alternating between potato mixture and bacon.
  6. Combine eggs, milk, dill, and garlic in a bowl; pour over ingredients in the slow cooker.
  7. Cover and cook on LOW for 8 hours.


Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Hash Brown Casserole



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