Paleo sweet potato hash with crust-less veggie quiche

• 1 large sweet potato - diced small
• 1/2 small onion chopped
• 1 green bell pepper (I like to use 1/2 yellow pepper and 1/2 green for color)
• 2 clove garlic -minced
• 2 tbsp coconut oil
• 4 oz stake or left over pot roast or other left over meats chopped coarsely
• 1/2 tsp salt and pepper (or to taste)
• 1 dash cayenne
• 1/2 small zucchini and yellow squash grated
• 1 small carrot grated
• 1/2 tsp salt and pepper
• 1 dash nutmeg
• 2/3 cup coconut milk
• 3 eggs

1. Preheat oven to 350
2. Grate veggies add salt let sit for 10 mins.
3. Come back and squeeze all water from veggies.
4. You want them dry as possible.
5. Saute sweet potatoes, onions and garlic in coconut oil until potatoes are soft.
6. Turn off and let rest.
7. Chop meats to be used in hash.
8. Set aside.
9. Whip eggs and coconut milk together add spices.
10. Add grated veggies to egg mixture and pour into non-stick pie pan.
11. Slide into oven let bake until puffy and golden brown on top.
12. About 15 to 20 mins.
13. Turn satued sweet potatoes mix back on low heat and add cooked meat saute untill hot.
14. (About 6-8 mins)
15. When potatoes are hot add bell peppers.
16. Cover and let set off the heat.
17. When the quiche is cooked remove from the oven and let cool for 5-10 mins.
18. Cut, plate and enjoy!

onion, green bell pepper, clove garlic, coconut oil, stake, salt, cayenne, zucchini, carrot, salt, nutmeg, coconut milk, eggs

Taken from cookpad.com/us/recipes/365673-paleo-sweet-potato-hash-with-crust-less-veggie-quiche (may not work)