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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
4-5 large russet or 6-8 large red skinned potatoes
1 large onion, green, yellow and red pepper, chopped
1/2 lb bacon, cooked and chopped
1/2 link sausage, cooked and sliced in about 1/4 inch slices
1 pint sour cream
1/4 - 1/2 cup parmesan cheese, shredded finely
1 cup shredded cheddar cheese
Wash potatoes well, do not pee and dice into medium-sized cubes. Blanch in boiling water for about 5 minutes. Drain well. Saute chopped vegetables in bacon grease until tender. Remove with a slotted spoon and place on paper towels to blot some of the grease off.
Combine all ingredients except cheeses, gently but thoroughly. Pour into casserole dish. Bake about 40 minutes at 375. Top with combined cheeses and bake until cheese melts.
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BREAKFAST POTATOES
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
4-5 large russet or 6-8 large red skinned potatoes
1 large onion, green, yellow and red pepper, chopped
1/2 lb bacon, cooked and chopped
1/2 link sausage, cooked and sliced in about 1/4 inch slices
1 pint sour cream
1/4 - 1/2 cup parmesan cheese, shredded finely
1 cup shredded cheddar cheese
Wash potatoes well, do not pee and dice into medium-sized cubes. Blanch in boiling water for about 5 minutes. Drain well. Saute chopped vegetables in bacon grease until tender. Remove with a slotted spoon and place on paper towels to blot some of the grease off.
Combine all ingredients except cheeses, gently but thoroughly. Pour into casserole dish. Bake about 40 minutes at 375. Top with combined cheeses and bake until cheese melts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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