Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

Ingredients Edit

  • 6 medium potatoes, cooked, peeled and sliced
  • 12 slices bacon, cooked and crumbled
  • 1 large white or red onion, chopped or minced
  • 6 eggs
  • ¼ cup milk, regular or reduced fat/light only
  • 1 teaspoon salt
  • ½ teaspoon pepper, black or red only
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon dried thyme
  • ½ cup shredded cheddar cheese

Directions Edit

  1. In a buttered, rectangular baking dish, layer the potatoes, bacon, and onion.
  2. In a large bowl, beat eggs, milk, salt, pepper, parsley and thyme then pour over potato mixture.
  3. Bake at 350° F for 15 minutes then sprinkle with cheese and bake 5 minutes longer. Serve hot and plain or with other main dishes or vegetables but cut into serving pieces with the chef's knife and transfer to a small plate one at a time.