Casserole Sheepherders Potato

Marian C Brown posted 02-26-99 6:38 PM


5 to 6 medium potatoes, peeled and cooked
12 strips bacon, crisply cooked and crumbled
1 small onion, finely chopped

8 eggs
1/2 tsp. salt
3 Tbsp. fresh parsley, finely chopped OR 1 Tbsp. dried parsley flakes
1/2 tsp. dried thyme, crushed

1/2 cup shredded cheddar cheese
Optional: Green onion and fresh parsley *NOTE THE NIGHT BEFORE YOU SERVE:
Pre-cook potatoes and slice them. Cook bacon and crumble; cover and refrigerate both overnight.

Preheat oven to 350 degrees and grease a 11-3/4x7-1/2x3/4" baking dish.

Saute onion until tender and translucent and set aside.

In prepared pan, layer sliced potates, bacon and onion.

In a medium bowl, combine eggs, milk, salt,pepper, parsley and thyme; and beat well.

Pour egg mixture gently over potatoes.

Bake for 25 minutes or until egg mixture is almost set.

Sprinkle with cheese and bake a further 5 minutes until cheese melts and egg mixture is set.

*Note: Using the fresh parsley looks very attractive. You could substitute the regular onion with the green part of green onion, omitting the parsley.

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