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Sheepherder's Potatoes Recipe

Thyme adds a nice flavor surprise to this hearty casserole. Serve it as a side dish at dinner—or as the main course at breakfast or brunch.

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Sheepherder's Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

5 to 6 medium potatoes (about 2 pounds), cooked, peeled and sliced
12 bacon strips, cooked and crumbled
1 large onion, chopped
6 eggs
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried parsley flakes
1/2 teaspoon dried thyme
1/2 cup shredded cheddar cheese

Directions

In a greased 13-in. x 9-in. baking dish, layer potatoes, bacon and onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme. Pour over potato mixture.
Bake at 350° for 15 minutes or until eggs are almost set. Sprinkle with cheese; bake at additional 5 minutes or until cheese melts and eggs are set. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 214 calories, 11 g fat (5 g saturated fat), 176 mg cholesterol, 544 mg sodium, 18 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Sheepherder's Potatoes in Bountiful Harvest Cookbook , p40