Aunt Rocky’s Daikon Hash Casserole (LCHF)

Preheat oven to 350ºF. Grease an 8×8 inch casserole, set aside.

Spread bacon crumbles in shallow bowl and microwave for 30 seconds to crisp up a little. Set aside.

In a large mixing bowl, melt butter in the microwave for about 20 seconds. Set aside.

Peel daikon and shred. (I recommend going around the daikon 2-3 times with a vegetable peeler to get all of the tough fibrous layer off.) Press shredded daikon in several layers of papers towels (or wring out in cloth towel over sink) and place in microwaveable bowl. Microwave covered for 3 minutes.

While the daikon is cooking, add eggs, half of the minced onion, salt and pepper to the large mixing bowl with the melted butter. Whisk until well blended. Stir in bacon crumbles, Jack cheese, and half of the cheddar cheese.

When daikon is finished cooking, add to egg mixture. Stir well. Turn out into baking dish. Top with remaining cheddar and remaining minced onion.

Bake 45 minutes, or until top is golden brown. Let rest for 10 minutes before serving.

Leftovers may be frozen, and rewarmed in microwave.

Note: Casserole can be made up the night before, stored in refrigerator, and baked the next morning to save time when serving for breakfast.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 293, Total Fat 22 g, Saturated Fat 9 g, Sodium 763 mg, Potassium 136 mg, Total Carbohydrate 4 g, Dietary Fiber 1 g, Net Carbs 3 g, Sugars, Protein 19 g. MacrosS: 69% fat, 27% protein, 4% carbs.

© March 2, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.