How to make it

  • Step one - Throw your potatoes into a medium sized 'barrel style' crock pot, skin and all, without water or spices. In a second small crock pot, throw in your roast of Peameal Bacon (cooks up like ham) then put both crocks on low and let simmer over night
  • Step two - Turn off both crocks in the morning. Then while allowing the roast to cool with the lid off, place potatoes in a large bowl with ice cold water. (you can also place everything in the fridge and come back later in the day). Take each potato and rub a knife over them to remove all the skins so you can grate them with the cheese grater. once roast is cool, crumble into small pieces and set aside.
  • Step three - assembly;
  • - Spray no-stick into a large casserole dish, either a disposable 11" x 14" aluminum pan, a roasting pan, or pampered chef stoneware.
  • - Put your shredded potatoes in the pan forming a large layered shell
  • - Sprinkle the pouch of powdered cream of potato soup mix
  • - Sprinkle the pulled Peameal Bacon pieces
  • - Then the green onions, red onion, and sweet peppers
  • - Pour the melted butter all over the mixture
  • - Sprinkle the shredded cheese (of your choice) over that layer
  • - Have your eggs whisked with the milk, and pour over mixture
  • - Top with the bread chopped into cubes
  • - Generously sprinkle with fresh black ground pepper
  • Step four - cover and leave in fridge or freeze for a later date
  • Step five - thaw and or bake in oven at 350 degrees for an hour.
  • ENJOY!!

Reviews & Comments 1

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  • chuckieb 6 years ago
    That sounds most delicious! Always nice to have a brekkie meal all ready and set to go when company arrives! Lovely recipe!
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