SKILLET POTATO PIE WITH EGGS AND CHEESE
Make and share this Skillet Potato Pie With Eggs and Cheese recipe from Food.com.
Provided by Papa D 1946-2012
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
- Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
- In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
- Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.
Nutrition Facts : Calories 522.9, Fat 36.2, SaturatedFat 17.8, Cholesterol 86, Sodium 680.2, Carbohydrate 27.7, Fiber 3.5, Sugar 2.5, Protein 22.2
ONE-SKILLET BBQ BEEF & MASHED POTATO PIE
7 ingredients, 1 skillet, ready in 25 minutes: This cheddar cheesy, BBQ-sauced beef and mashed potato pie really does have it all!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brown meat with onions and peppers in large skillet; drain. Stir in barbecue sauce and garlic; simmer on medium-low heat 5 min., stirring occasionally.
- Prepare potatoes as directed on package for 4 servings. Spoon over meat mixture.
- Sprinkle with cheese; cover with lid. Cook 2 min. or until cheese is melted.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 970 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 28 g, Protein 30 g
SKILLET POTATO PIE
Make and share this Skillet Potato Pie recipe from Food.com.
Provided by Shirl J 831
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes, slice 1/4 in. thick.
- Mash lightly just until broken up into several pieces.
- Stir in buttermilk and scallions and season with salt and pepper.
- Heat just enough oil to coat bottom of non stick skillet.
- When hot enough, pour in potato mixture and pat in evenly.
- Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
- Slide out onto a plate and cut into wedges.
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