Potato Pudding
Yield
4 servingsPrep
15 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
|
|
| 1 | each |
onions
|
|
| 6 | ounces |
bacon
|
|
| 5 | ounces |
evaporated milk
|
|
| 5 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
|
|
| 1 | each |
onions
|
|
| 173.4 | ml/g |
bacon
|
|
| 144.5 | ml/g |
evaporated milk
|
|
| 5 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
butter
|
|
Directions
Grate potatoes, finely chop the onion, beat the eggs, and chop the bacon into small pieces and brown until slightly crisp.
Mix all ingredients together well.
Pour into greased IRON SKILLET.
Bake at 425 degrees F for ½ hour then turn oven to 350 to 325℉ (160℃) for ½ hour or until knife inserted into center comes out clean.
The iron skillet makes it crispy.
Can be eaten with ketchup, apple sauce, sour cream, or whatever appeals to you.
