Potato & Bacon Pie
Yield
8 servingsPrep
10 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
chopped |
|
| 1 | each |
onions
chopped |
|
| 8 | large |
eggs
large, beaten |
|
| 1 | pound |
russet potatoes
peeled |
|
| 2 ¾ | cups |
cheddar cheese, very old, sharp
grated |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
chopped |
|
| 1 | each |
onions
chopped |
|
| 8 | large |
eggs
large, beaten |
|
| 453.6 | g |
russet potatoes
peeled |
|
| 651 | ml |
cheddar cheese, very old, sharp
grated |
|
| 2.5 | ml |
black pepper
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 9x13 inch glass baking dish .
Cook bacon and onion until bacon is crisp.
Drain well. Combine eggs with potatoes and cheese.
Mix in bacon. Pour, evenly, into baking dish.
Bake about 45 minutes or until center is set.
