Basque Shepherd’s Pie

  • on February 16, 2010
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Ingrients & Directions

4 ea Slices Bacon
3 ea Med. Potatoes
2 ts Sliced Green Onions/tops
1 tb Snipped Parsley
3/4 ts Salt
1/8 ts Dried Thyme, Crushed
1 x Dash Pepper
4 ea Large Eggs

In 8-inch skillet coo 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.

4 Servings

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