Potato and Onion Casserole (Edit recipe)

There is just something so cozy about a potato dish. Kicking it up a notch by making this delicious Potato and Onion Casserole that is creamy and has all the best flavors! Topped with a crunchy coating of Italian Nut Crumbs to add the ultimate texture! The potatoes and onions are held together with a flavorful egg mixture and honestly makes the best breakfast side too. For a complete breakfast try pairing it with my Spiced Apple Pork Patties

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	166
Fat:	14 g
Carbohydrates:	7 g
Protein:	4 g
Cholesterol:	18 g
Sodium:	436 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

by Penny's Primal

Serves: 8

Ingredients

4 whole Vidalia Onion, sliced thinly
4 whole White Potatoes, medium to large, sliced thin and in half moons
6 whole Eggs
4 Tbsp Ghee
0.5 cup Nutritional Yeast
0.5 cup Flat Leaf Parsley, chopped
1 tsp Salt
1 tsp Black Pepper
1 tsp Paprika
0.5 cup Italian Nut Crumbs, I like Nut Crumbs
1 whole Avocado Oil Spray

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt ghee in a large skillet
Add potatoes and onions and cook till potatoes are soft and onions are translucent being careful not to brown the onions as you want them to remain sweet and not caramelize
Preheat oven to 350˚
Allow to cool about 5 minutes, do not skip this step
While cooling whisk eggs in a bowl adding in nutritional yeast, salt, pepper and parsley
Spray casserole dish well with avocado oil being sure to get the sides too
Pour potato mixture into casserole dish
Pour egg mixture over top
Mix nut crumbs with paprika and sprinkle over top of casserole
Spray again with avocado oil
Bake 30 minutes or until knife inserted in center comes out clean
Enjoy!