• 1 T. coconut oil
  • 6 slices uncured bacon
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 2 lb. pkg. frozen hash brown potatoes, thawed
  • 12 pastured eggs
  • 1 c. almond milk
  • 1 tsp. dill weed
  • salt and ground black pepper to taste

Pin It

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 crock with oil.
  2. Brown bacon in skillet over medium heat, about 10 minutes. Drain bacon slices on paper towels, then crumble.
  3. Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes.
  4. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker then add 1/3 the bacon. Repeat layering with remaining ingredients.
  5. Whisk eggs, milk, dill, sea salt, and pepper together in a bowl; pour over ingredients in slow cooker.
  6. Cover and crock on LOW 8-10 hours.

NOTE: If you are starch-sensitive Paleo, consider using sweet potatoes in lieu of hash browns (as pictured).

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



Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites