4 Tablespoons bacon fat
2 cups frozen shredded potatoes
1/4 cup onion, finely chopped
salt and freshly ground black pepper to taste
6 strips bacon, cooked and diced
3 Tablespoons heavy cream
1/2 cup chopped green chile*
1-1/2 cups shredded cheese - your choice of Cheddar,
Monterey Jack, Colby, Swiss, or a combination
1 cup chunky salsa
Heat oven to
Heat bacon fat in 10-inch
cast iron skillet on medium heat. Add shredded potatoes
and chopped onions. Sprinkle with salt and pepper, cover loosely and cook for
about 8 minutes or until potatoes and onions begin to brown, turning once with
Add cooked & diced bacon to the potato mixture
and stir briefly.
In a separate bowl, blend eggs with the heavy
cream, green chile, and half of the shredded cheese. Pour over potato-bacon
mixture in skillet. Top with remaining cheese. Bake at
F for 15-18 minutes. Serve with salsa.
* Green chile
We get the frozen kind, thaw and drain it for use. If you are limited to the
3-ounce cans in your grocery store, use 2 of them for this recipe. Hot or mild,
your choice - if you can only get mild, chop up a serrano pepper or a jalapeno
to kick up the flavor.
This is a dish that you can customize in almost any way you wish; use whatever
meat/poultry you like or have on hand as substitute for the bacon, whatever
veggies - bell peppers, cooked broccoli, corn, carrots, etc. - that you have
leftover or prefer instead of the green chile. Double the recipe for a great
all-around contribution to a potluck,etc.
If you don't own a cast-iron skillet, get one!! It's perfect for that magical
crust you get on a dish like this - and goes so easily from top of the stove
into the oven to serving at the table (keeps your food warm). We have cast iron
skillets in quite a few different sizes, from 6-inch to 12-inch, also in several
depths. Ours are all old - one belonged to Jay's mother, another I bought at an
antique store, and the rest have been purchased at yard sales. Many of the old
ones are much better than the ones manufactured currently.
If you don't have cast iron, however, you can
use an 8-inch square pan, sprayed with non-stick vegetable spray, for the baking
part of this recipe.