Potato sausage casserole

Name: Potato sausage casserole
Cuisine: American
Ingredients: 2 cups Italian sausage; 1 pack Thai coconut milk 250ml; 4 pasture raised eggs; 4 cups diced roasted potato; 6 olives; 4 sweet bell peppers; 1 celery stalk; 2 Tsp white wine; 2 Tsp potato starch; to taste Salt; 1 cup sliced cheese

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Potato sausage casserole

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

2 cupsItalian sausage
1 packThai coconut milk 250ml
4pasture raised eggs
4 cupsdiced roasted potato
6olives
4sweet bell peppers
1celery stalk
2 Tspwhite wine
2 Tsppotato starch
to tasteSalt
1 cupsliced cheese

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Steps

1

Brown sausage in olive oil. Lower the heat add 50ml of coconut milk and potato starch into the pan. Stir to mix them well.
2

Bake two fifferent color diced potatoes in the oven at 400F for 30 minutes. Stir halfway through.
3

Spray a baking pan with olive oil and lay cooked potato at the the bottom. Then a layer of diced sweet bell pepper. Top with browned sausage. Then the remaining bell peppers, sliced olives and diced celery.
4

Whisky 4 eggs with the remaining 200ml coconut milk. Add wine and salt. Pour over into the baking pan. Bake at 350F for 30minutes.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on June 25, 2018 19:06

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!