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Bacon And Potato Pie
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1 pound bacon; chopped
1 onion; chopped
8 large eggs; beaten to blend
1 pound russet potatoes; peeled and grated
2 3/4 cups grated sharp cheddar
1/2 teaspoon pepper
Preheat oven to 350 degrees. Grease 9- by 13-inch glass baking dish.
Cook bacon and onion in heavy large skillet over medium heat until bacon
is
crisp and onion is translucent, stirring frequently, about 8 minutes.
Transfer to paper towel using slotted spoon. Drain well.
Combine eggs with next 3 ingredients. Mix in bacon mixture. Pour into
prepared baking dish, spreading mixture evenly. Bake until center is
set,
about 45 minutes. Cut into squares and serve.
This recipe yields 6 to 8 servings.
Source:
"Bon Appétit, April 1990"
S(Formatted for MC6):
"01-15-2002 by Joe Comiskey - [email hidden]"
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Per Serving (excluding unknown items): 590 Calories; 43g Fat (66.7%
calories from fat); 32g Protein; 16g Carbohydrate; 2g Dietary Fiber;
314mg
Cholesterol; 1287mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 6 Fat.
NOTES : Recipe from the article "Too Busy To Cook?"
Nutr. Assoc. : 0 0 0 0 0 0
Contributor: R. A. Street, South Walpole, MA
Yield: 6 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
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-Alan