See Also: Breakfast and Brunch · Casseroles · Cooking Club · Main Dishes
Basque Shepherd's Pie
From Dorothy McNett's recipes at www.dorothymcnett.com. 4 servings
4 slices bacon
3 medium potatoes, scrubbed and partially peeled and thinly sliced
2 tablespoons sliced green onions with tops
1 tablespoon finely snipped parsley
3/4 peaspoon fine sea salt
1/8 teaspoon dried thyme
dash of pepper
4 eggs
2 tablespoons milk or half and half
Cook bacon until crisp, reserving 2 tablespoons of the bacon fat. Crumble bacon and set aside. In skillet combine reserved drippings, potatoes, onion, parsley, salt, thyme and pepper. Cover tightly. Cook over low heat till potatoes are barely tender, 20-25 minutes, stirring carefully once or twice. In small bowl beat eggs and milk and pour over potato mixture. Cover and continue over low heat till egg is set in center, 8-10 minutes. With a wide spatula loosen sides and bottom and slice out onto a serving plate, or serve from the pan. Sprinkle crumbled bacon over top.
Recipe created 2006-03-07.
