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This is gluten-free and really yummy, a great idea for fancy brunch. I found the recipe at meaningfuleats.com and adjusted it somewhat.

  • Crust Ingredients
  • 1.5# sweet potatoes, peeled and grated
  • 1 egg
  • 2 tsp. salt
  • 1 tsp. pepper
  • Pinch red pepper flakes
  • Filling Ingredients
  • 1 Tbsp. butter
  • 1/2 cup red onion, small dice
  • 8 eggs
  • 1/4 cup cream
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 oz. crumbled Chevre (goat cheese)

Working in batches, put the grated sweet potato into a dish towel and squeeze as much liquid out as you can. This looks like too much sweet potato, but it’s going to be okay. Trust me. Preheat the oven to 450 degrees F. Yes, very hot. Prepare a 9 or 10″ pie plate with cooking spray or grease.

In a large bowl mix together the grated, wrung sweet potatoes, egg, salt, pepper, and red pepper flakes. Press the mixture firmly into the prepared pie plate, bottom and sides. Bake at 450 degrees for 30 minutes.

While that is baking, saute the red onion in butter until translucent. I have made this recipe using leeks instead and it’s also super yummy. Remove from heat and let cool.

Mix together filling ingredients: eggs, cream, salt, pepper, half of the Chevre, and the sauteed onions.

Remove sweet potato pie plate from oven and let sit for 10 minutes to cool slightly. Lower oven temperature to 350 degrees F. Pour filling mixture into crust. Sprinkle remaining Chevre over top. Bake at 350 degrees for 30 minutes. Remove from heat and let rest for ten minutes or so. Serve warm or at room temperature.

 

GoldRushBrunchThis recipe is based on one found in my church’s old cookbook. It was submitted by my friend Jonna’s sister. Everyone at my house loves this. I don’t make it often because it takes awhile to prepare and bake. The original recipe calls for a 5-1/2 oz. pkg. dry hash brown potatoes with onion. Betty Crocker brand used to make it, but it was discontinued. I’ve tried several other brands of dried hash browns and as long as you keep it to approximately 5 oz or an amount that the package says serves 4 people, you’ll be fine. I like to add a pinch of dried toasted onion, too.

Prepare about 5-oz. dried hash browns according to package directions.

Prepare about 5-oz. dried hash browns according to package directions. While that is underway, start preparing the next part.

Make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper

In a large saucepan make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper

Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat.

Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat. Stir in 1 cup sour cream and 2 Tbsp. snipped parsley or parsley flakes.

Stir the hash browns into the sour cream sauce.

Stir the hash browns into the sour cream sauce.

 

Pour into greased 9x13" baking dish and smooth it with spatula to evenly distribute in the dish.

Pour into greased 9×13″ baking dish and smooth it with spatula to evenly distribute in the dish.

Layer 8 slices Canadian bacon or ham lunchmeat or leftover ham slices along the center of the dish decoratively.

Layer 8 slices Canadian bacon or ham lunch meat or leftover ham slices along the center of the dish decoratively. I used ham lunch meat rounds, folded into quarters, for today’s illustration.

 

Bake at 350 degrees for 20 minutes.

Bake at 350 degrees for 20 minutes.

Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.

Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.

 

Carefully crack an egg into each indentation.

Carefully crack an egg into each indentation.

 

Carefully crack an egg into each indentation. Sprinkle with salt and pepper.

Sprinkle with salt and pepper.

 

Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.

Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.

Gold Rush Brunch Ingredients

Apx. 5-oz. dried hash brown potatoes with onion

4 Tbsp. butter

1/4 cup flour

1/2 tsp. salt

1/8 tsp. pepper

2 cups milk

1 cup sour cream

2 Tbsp. snipped parsley (or parsley flakes)

8 slices Canadian bacon or bacon lunch meat

8 eggs