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This potato, egg, Canadian bacon, jalapeño
pepper and Monterey Jack cheese casserole makes a hearty entree
that can be served anytime of the day, from breakfast to supper.
French Idaho Potato
Casserole
- 1 tablespoon olive oil
- 4 cups Idaho Potatoes, cut into 1/4-inch
cubes
- 1/4 cup Monterey Jack cheese, shredded
- 1 cup Canadian bacon, cooked and diced
- 1/4 cup green onions, sliced
- 1 jalapeño pepper, seeded, finely
chopped
- 4 large eggs, beaten
- 1/2 cup milk
- 1/4 teaspoon pepper
- Grease a 2-quart square baking dish with
the olive oil.
- Arrange the potatoes evenly in the dish.
Bake at 350°F (175°C) for 10 minutes. Stir the potatoes;
sprinkle with cheese, bacon, green onions and jalapeño
pepper.
- Mix the eggs, milk and pepper in a bowl.
Pour over the potatoes.
- Bake uncovered at 350°F (175°C)
for 40 to 45 minutes or until the potatoes are tender. Serve
with fresh fruit.
Makes 8 servings.
Recipe and photograph provided courtesy
Idaho Potato Commission.
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