Best Potato Pie With Bacon Recipes

POTATO BACON PIE

Steps:

• Place the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
• Add the water, 1 tablespoon at a time, pulsing after each addition of water.
• Keep adding water until the dough just begins to gather into larger clumps.
• Divide the dough in half, and shape each into a disc.
• Cover in aluminum foil or place in a plastic ziptop bag and refrigerate at least half an hour.
• Roll out each half of dough into a 10-12 inch round.
• Drape one of them into a pie plate, return to the refrigerator.
• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon into crispy bits. Drain on a paper towel and set aside.
• Pour off all the bacon grease except 1 tablespoon, return skillet to heat and add onions.
• Cook for about 5 min or until golden brown.
• Set aside with the bacon.
• Slice the potatoes very thinly, 1/8-1/4 inch slices.
• Take the pie plate with the crust from the refrigerator and layer the potatoes in a circular single layer, slightly overlapping.
• Season with salt and pepper, sprinkle with bacon and onions.
• Continue layering until the pie pan is nearly full.
• Microwave the cream until it's simmering, about 1 1/2 minutes and pour the cream over the potatoes.
• Cover the pie with the dough and crimp the edges closed.
• Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape.
• Bake the pie for 40-55 min. When the potatoes are fork tender, it is done.

MASHED POTATO PIE WITH BACON, LEEKS AND CHEESE

Steps:

• Halve or quarter the potatoes so they're all about the same size. Put in a large pan, add cold water to cover, salt well and bring to the boil. Simmer for 20 minutes until tender.
• Meanwhile, heat the oil in a frying pan over a low heat. Add the onion and leeks and fry for 10 minutes until soft. Add the bacon or pancetta and fry for 3-5 minutes until browned. Season to taste and set aside.
• Preheat the oven to 190°C/fan 170°C/gas 5. Drain the potatoes well and mash coarsely, mixing in the butter and milk. Season well and add the egg. Stir to combine.
• Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a 24cm buttered casserole. Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned. Serve immediately.

BACON POTATO BAKE

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

BACON AND POTATO PIE

Steps:

• Trim bacon, chop finely.
• Peel potatoes and grate. Peel and chop onion finely, and mix all together.
• Add flour.
• Beat eggs and season, add milk.
• Blend with bacon mixture. Melt dripping in shallow pan.
• Pour mixture in .
• Bake at 400 F for 3/4 hour.
• When cooked cut into squares and serve. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

POTATO-BACON TORTE

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

BACON AND POTATO PIE

Steps:

• In a large frypan, cook bacon and onion together until bacon is crisp and onion is clear.
• Transfer mixture to a papertowel lined plate using a slotted spoon.
• Mix together eggs, potatoes, cheese, salt, and pepper.
• Add in well-drained bacon mixture; mix well.
• Pour into a greased 13x9 inch baking dish.
• Bake at 350 degrees for 45 minutes or until the center of the pie is set.
• Cut into squares and serve warm.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

BACON POT PIE

Steps:

• Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

POTATO, CANADIAN-BACON AND GRUYERE PIE

Steps:

• Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
• Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.

BACON AND POTATO PIE

Steps:

• Preheat oven to 350°F. Grease 9x13-inch glass baking dish. Cook bacon and onion in heavy large skillet over medium heat until bacon is crisp and onion is translucent, stirring frequently, about 8 minutes. Transfer to paper towel using slotted spoon. Drain well. Combine eggs with next 3 ingredients. Mix in bacon mixture. Pour into prepared baking dish, spreading mixture evenly. Bake until center is set, about 45 minutes. Cut into squares and serve.

CORN, BACON AND POTATO PIE

Steps:

• Heat oven to 375°F.
• Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Cut small slits, 1 inch apart, around edge of crust. Pinch 2 corners of each 1-inch piece together to resemble petal shape as shown in photo.
• Whisk eggs and sour cream in medium bowl until blended. Add remaining ingredients; mix well. Pour into pie crust.
• Bake 40 min. or until edge of crust is golden brown and knife inserted into center of pie comes out clean. Remove pie from oven; let stand 15 min. before serving.