Shredded Potato Cake With Egg And Cheese And Bacon
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- ½pound slab or other good bacon, cut into ¼-inch chunks
- 3 or 4potatoes, about 1½ pounds
- Salt and pepper to taste
- At least 1 cup shredded cheese, like Gruyère, Emmenthal or Cheddar
- 6 to 8eggs
Nutritional analysis per serving (6 servings)
387 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).
- Step 2
When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.
- Step 3
Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.
Private Notes
Comments
One of the best one-dish/pan meals ever! The broiler wasn't working so I just turned the burner off and put a lid on it until the cheese melted and the egg set. Super easy and super delicious!