Beer and Bacon Potatoes
(Prep time, 20 minutes. Cook time, 45 – 60 minutes.)
- 1/2 Pound Thick Cut Bacon
- 5 Pounds Potatoes, Sliced
- 2 Onions, chopped
- 6 Cloves Garlic, chopped
- 4 Tablespoons Butter (1/2 stick)
- 1 12 oz Can Beer (Any pale American-style lager will do.)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Ground Black Pepper
- 1 Teaspoon Salt
- 1 Tablespoon Basil
- 1 Tablespoon Parsley
Preheat oven to 400 degrees. Spray non-stick cooking spray in large roasting pan. (I use a disposable pan because I hate clean-up.) Line bottom of pan with thick-cut bacon. Bake in a 400 degree oven approximately 10 minutes or until bacon is just barely crispy. While bacon is baking, slice up potatoes, onions, and garlic. I don’t bother to peel my potatoes, but you can peel or not based on personal preference.
Once bacon is done add the rest of the ingredients, layering potatoes, onions, and garlic with thin slices of butter and more potatoes. Sprinkle spices on top and then pour the can of beer over it all. Cover with tin foil and roast in 400 degree oven for 30 minutes, stirring occasionally, until potatoes are easily cut with a fork.
These potatoes can also be done on the grill. To cook on the grill, add all the ingredients, except for the beer, right on top of the raw bacon. Cook for 15 minutes until the bacon is crispy. Stir it all up, add the beer, recover with tin foil, and roast on the grill until potatoes are soft (about 15 minutes).
The potatoes soak up the butter, beer, and bacon grease to become a mouthful of heaven. Salt and pepper to taste, but you won’t need any additional butter on top. They will melt in your mouth, I promise.
I originally found this recipe on Food.com. The original is quite good, but I made some changes. Here’s my version.
Bacon Egg Breakfast Casserole
(prep time, 30 minutes – cooking time, 50 minutes)
- 1/2 loaf Italian or French bread, cubed
- 1/2 cup Gruyere cheese, shredded
- 1 cup cheddar jack cheese (or Mexican blend), shredded
- 1 pound bacon, cooked and chopped into chunks
- 1 medium onion, finely chopped
- 1 32 oz carton of low-fat egg substitute
- 1 1/3 cups low-fat milk
- 1/3 cup white wine
- 1 tablespoon Dijon mustard
- 3/4 cup low-fat sour cream
- 2 tablespoons minced garlic
- 2 tablespoons red pepper spread (hot)
- 1 tablespoon Sriracha hot sauce
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup Mexican blend cheese, grated
Preheat oven to 350 degrees.
Rather than fry my bacon, I bake it. Line a jelly roll pan (or any cookie sheet with a raised edge) with parchment paper and spread the bacon in a single layer, then bake it in the oven for 20-30 minutes at 350 degrees. The parchment paper means there’s almost no clean-up, that’s my kind of cooking!
You’ll need a large casserole or lasagna dish. Don’t use a standard 9 x 13 cake pan, it may overflow. Use something with a little more room in it. I have a 9 x 13 Paula Deen lasagna pan and it works perfectly.
Spray your dish with non-stick cooking spray, then spread the cubed bread over the bottom of the pan. Add the chopped bacon, the Gruyere and cheddar jack cheeses, and the chopped onions. You can substitute green onions if you them, they taste fantastic in this.
Next mix all the other ingredients (other than the last cup of cheese) in a bowl and whisk until well mixed and mixture is foamy. Pour over the bread, bacon, & cheese mixture.
Cover with tin foil and bake in a 350 degree oven for 20 minutes. Take the tin foil off, spread the last cup of cheese over the top and return to the oven to bake another 30 minutes uncovered.
Let cool at least 10 minutes, then devour!
If you want, you can layer some grilled or fried potatoes in the bottom for more of a frittata-type dish. If you like breakfast sausage or ham steak, feel free to chop it up into small chunks and throw it in with the bacon. If you don’t want to use egg substitute, you can use 8 to 12 eggs, well beaten. I have a hard time with measurements. I’m more of a “shake the canister until you have enough” cook, so feel free to adjust the spices to your own taste.
Mike and I love to make this casserole on Saturday morning for brunch and enjoy the leftovers on Sunday. A happy beginning rather than an ending, I guess.