1large russet potato, peeled and coarsely shredded (about 2 cups)
1/4tspsea salt plus pepper to taste
1tbspghee, coconut oil or fat of choice
1/2small onion, finely chopped
4slicesturkey bacon, chopped into small pieces
2cupspacked spinach leaves, chopped
Preheat the oven to 400 degrees F.
Grease a 9 inch pie dish with butter and set aside.
Place the shredded potatoes in some paper towels or a dish towel and squeeze out the excess moisture.
In a medium-sized bowl, toss the shredded potatoes with the salt and pepper.
Transfer the potato mixture to the buttered pie dish, and press the potato evenly on the bottom and up the sides of the dish.
Place in the oven and bake until the edges start to get golden brown, between 15-20 minutes. Let cool for a few minutes.
When the crust is finished baking, lower the oven temp. to 350 degrees F.
While the crust is baking, heat a tablespoon of your fat in a saute pan over medium heat. Add the onions and turkey bacon to the pan and cook until the onions have softened and bacon starts to get crispy. Remove from heat.
In a large bowl (you could also use a Pyrex 4-cup measuring cup), whisk the eggs and cottage cheese together. Add the salt, chopped spinach, onion and bacon mixture and whisk together again.
Pour the entire mixture into the prepared crust and use the back of a spoon to smooth it out evenly.
Place into the oven and bake until the egg is set in the center, 35 to 45 minutes.
Allow to cool for about 10 minutes before slicing and serving.
If using real bacon, you might cook the bacon first, then cook the onions in the remaining bacon fat. Turkey bacon has very little fat, so it won't render much.