10 large potatoes
1 medium onion
5 slices bacon
1⁄2 cup hot milk or evaporated milk
1⁄8 pound butter or margarine
5 eggs, beaten
2 teaspoons salt
1⁄4 teaspoon pepper
Heat oven to 400°F. Grease baking dish; set aside.
Peel and finely grate potatoes and onion. Cut bacon into narrow strips, and fry until crisp. Pour bacon and fat over potatoes. Add hot milk and butter (heated together) quickly to prevent potatoes from discoloring.
Add beaten eggs slowly while mixing, and add salt and pepper.
Pour into prepared pan and bake for 15 minutes. Reduce temperature to 375° and bake additional 45 minutes. Cut into squares. Serve hot with sour cream, as main course or side dish. Depth of mixture should be about 2 to 21⁄2 inches in baking dish. Can be reheated.
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I read this recipe in Grit Magazine, I actually used a bag of frozen hashbrowns, and a bag of of real bacon bits, didn't saute' anything. Because our hens furnish us with a bounty of beautiful fresh eggs, a recipe that uses 5 eggs caught my eye, so I tried it. Was tasty but a little dry out of the casserole dish, next time I will add in some sour cream or a creamed soup. Also, on top, I sprinkled on a mixture of herb-flavored bread crumbs and parmesean cheese.
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Clara and mini-Clara [Chamonix]
We bought another 50 bales of hay today.
Turkeys are very curious.
Tonight, I took some photo's of the gym we joined. All the cardio machines have TV's on 'em. See my tea and IPOD below.