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Creamy bacon and potato bake
Creamy bacon and potato bake
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Freeze this delicious potato bake for a convenient and satisfying meal anytime.
Ingredients:
  • Olive oil, for greasing
  • 800g chat (small coliban) potatoes, unpeeled, cut into 1.5cm pieces
  • 9.20 gm olive oil
  • 4 bacon rashers, rind removed, cut into short, thin strips
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 8 eggs
  • 80ml (1/3 cup) thin cream
  • 44.40 gm sun-dried tomato paste
  • 50g (2/3 cup) finely shredded parmesan
  • Salt & ground black pepper, to taste
Instructions:
  • Preheat the oven to 210°C. Line a 20 x 30cm slab pan with foil and lightly brush with oil. Boil potatoes in salted water for 4 minutes until just tender, then drain and return to the pan.
  • Heat oil in a large frying pan over medium-high heat. Stir in bacon and onion, cook for 3-4 minutes until onion softens slightly. Add garlic, cook for 30 seconds. Mix with potatoes, then spread evenly in pan.
  • In a medium bowl, combine eggs, cream, and tomato paste using a fork. Mix in Parmesan, salt, and pepper. Pour the mixture into the pan and spread it evenly over the potatoes using a wooden spoon.
  • Place your dish in the oven that has been heated to the perfect temperature. Bake for 25 minutes until the egg is perfectly set. Slice into squares and enjoy warm or at room temperature.

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