Ingredients

The following ingredients have 8 Servings
  • 6 large potatoes ((or 6 cups frozen hash browns- see Note 1))
  • 1 lb peameal bacon
  • 2 leeks ((can substitute onions))
  • 3 Tbsp vegetable oil (divided 1 + 2 Tbsps)
  • 8 eggs
  • 1/4 cup cream
  • 8 oz cheddar cheese (grated)

Instruction

  • Preheat oven to 375 degrees. Spray a 10" X 13" casserole with cooking spray.
  • Peel potatoes and cut into 1" dice. Parboil the potatoes in a pot of salted water for about 15 minutes. Do not overcook because you will be baking them later.
  • Cut the peameal bacon into 1" cubes and spread evenly over the bottom of the casserole.
  • Roughly chop the white part of the leeks. Sprinkle half evenly over the peameal bacon layer. Saute the other half of the leeks in 1 Tbsp oil until they are translucent, about 5 minutes.
  • Blend the eggs with 1/4 cup of cream. Pour over the bacon and leeks in the casserole.
  • Grate or shred cheddar cheese and layer over the egg layer.
  • Drain the potatoes when they are done. Toss the cubes in the remaining 2 Tbsps of oil. Layer the potatoes over the cheese layer.
  • Spread sautéed leeks evenly over the potatoes as garnish.
  • Bake for 60 minutes. Insert a knife to check that the eggs in the center have set and are not runny.
  • Serve with hot peppers or hot sauce on the side.