Bacon and Potato Bake (TNT)
Bacon and Potato Bake (TNT)
4 cups frozen shredded hash brown potatoes
1/2 cup onion (finely chopped)
8 ounces bacon, cooked and crumbled
6 ounces shredded sharp cheddar cheese
1 12 oz. can Evaporated Milk (see *note below)
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt
Directions:
Preheat oven to 350 degrees. Spray an 8-inch-square baking dish with cooking spray.
Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish. Repeat layering with remaining ingredients.
Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture and cover with aluminum foil.
Bake for 55 to 60 minutes. Uncover, then bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
Gail's Note: This was very good (Paul really liked it, too--which isn't surprising as he loves breakfast-type foods) and so easy to make! I definitely recommend this to anyone who loves this type of meal. As a matter of fact, I am going to have to remember to make this when we have our grandkids over--I think my grandson (who is a picky eater) might actually like this.
*Note: If you don't have evaporated milk on hand, you can substitute it with the following make-ahead milk mixture (it only makes 8 ounces so you can adjust it to make 12 ounces for the recipe if you want, but I found that this was plenty, that I didn't need the additional 4 ounces for the egg mix):
1 cup regular milk
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Mix well and heat the mixture (but do not boil!) just until it starts to thicken or simmer. (NOTE: This mix should be cooled slightly before using it place of evaporated milk for this recipe--I simply placed mine in the freezer for about 10 minutes and that was enough to cool it down).
4 cups frozen shredded hash brown potatoes
1/2 cup onion (finely chopped)
8 ounces bacon, cooked and crumbled
6 ounces shredded sharp cheddar cheese
1 12 oz. can Evaporated Milk (see *note below)
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt
Directions:
Preheat oven to 350 degrees. Spray an 8-inch-square baking dish with cooking spray.
Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish. Repeat layering with remaining ingredients.
Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture and cover with aluminum foil.
Bake for 55 to 60 minutes. Uncover, then bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
Gail's Note: This was very good (Paul really liked it, too--which isn't surprising as he loves breakfast-type foods) and so easy to make! I definitely recommend this to anyone who loves this type of meal. As a matter of fact, I am going to have to remember to make this when we have our grandkids over--I think my grandson (who is a picky eater) might actually like this.
*Note: If you don't have evaporated milk on hand, you can substitute it with the following make-ahead milk mixture (it only makes 8 ounces so you can adjust it to make 12 ounces for the recipe if you want, but I found that this was plenty, that I didn't need the additional 4 ounces for the egg mix):
1 cup regular milk
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Mix well and heat the mixture (but do not boil!) just until it starts to thicken or simmer. (NOTE: This mix should be cooled slightly before using it place of evaporated milk for this recipe--I simply placed mine in the freezer for about 10 minutes and that was enough to cool it down).
