Basque shepherd's pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Slices Bacon |
| 3 | eaches | Med. Potatoes |
| 2 | teaspoons | Sliced Green Onions/tops |
| 1 | tablespoon | Snipped Parsley |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Dried Thyme, Crushed |
| 1 | x | Dash Pepper |
| 4 | eaches | Large Eggs |
Directions
In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot.
Submitted By BARRY WEINSTEIN On 12-26-94