Monday, July 9, 2012

Working on Edits

I'm hard at work putting the final touches on the revisions requested by my editor, as well as a few changes I wanted to make of my own so I'm cheating today.  Instead of writing a post, I'm sharing my mom's receipe for Potato Chip Bake.  It's a favorite meal in my family but I'm not too sure it's a good summer meal since you have to bake it in the oven.  Happy Eating!


Potato Chip Bake
 
1 cup of water
2 tablespoons extra virgin olive oil or cooking spray
1 white onion, halved and thinly sliced
1 green pepper, diced
*1 pound bacon, sausage, or ham (If using bacon or ham, dice it. If using sausage, crumble it.)
12 large eggs
1 8.5 ounce bag of kettle cooked potato chips (I use Lay’s brand.)
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Heat 2 tablespoons of olive oil or use cooking spray in a medium non-stick skillet over medium heat. Add onion, green pepper, and your choice of meat from above, season with salt and pepper. Cook until onions and green pepper are soft and meat is done, stirring occasionally.

In a separate bowl, beat the eggs and 1 cup of water together. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally until the chips are soft, about 10 minutes.

Prepare a 12 x 9 x 2 pan with cooking spray or 1 tablespoon of olive oil. Combine egg and chip mixture with the meat mixture and pour into prepared pan. Bake 30 to 35 minutes or until eggs are firm and top is golden and slightly crisp.  Remove from oven and let stand 5 minutes before serving.

Makes 8 servings

*If using bacon, precook the bacon a bit before adding the onion and green pepper.
**I’ve also added sliced or quartered baby cremini or button mushrooms.

4 comments:

  1. Looks like a great excuse to set aside those edits! Good Luck!

    My Blog

    ReplyDelete
  2. Thanks Lindsay. Hope you enjoy the recipe. :o)

    ReplyDelete
  3. Mmm sounds delicious! I'm saving this recipe! Thanks for sharing, Katherine. :)

    ReplyDelete
  4. You're welcome. It's very good. We make it a lot in the colder months.

    ReplyDelete