Crispy and chewy outer crust forms around the delicious soft center of bacon and potato.
|8||Slices Schneiders® Country Naturals™ Bacon, chopped|
|1||Small onion, diced|
|2||Russet (baking) potatoes|
PREHEAT oven to 350˚F (180˚C).
HEAT a small oven proof, non-stick skillet over medium heat. Add bacon and cook until almost crisp, stirring occasionally. Add onion and cook until soft. Remove from heat.
PEEL and grate potatoes. Using a tea towel squeeze out all excess liquid from potatoes and place into a medium bowl. Add bacon and onion mixture to the bowl. Season with salt and pepper and combine.
PLACE skillet back over medium heat and add potato mixture. Press down the mixture, using a spatula, to form an even layer. Cook until crispy on the bottom. Cover pan, using a plate, and invert potato pie onto the plate. Slide the pie back into the pan and cook until crispy on the bottom.
PLACE pan with browned mixture in preheated oven and bake for 10-15 minutes or until potatoes in center are cooked. Slice into wedges and serve.
Serve with sour cream.
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