Author Notes
This is a weekend classic and sometimes a weeknight savior. Usually made with left over french fries. On occasion, a bag of good frozen fries make the grade (like alexia fries). —Brooksie
Ingredients
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8 pieces
good bacon, cut into 1/2 pieces with kitchen shears
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1 or 2
chopped shallots
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2
cloves of garlic, chopped
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Splash
good white wine
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1-2 handfuls
Left over French Fries or one package of good frozen fries, or even homemade! ( or left over mashed potatoes or potatoes anna or....)
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1 handful
, or more, any cheese you like
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2 handfuls
washed arugula, or other green veg
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8-10
grade AA fresh organic eggs, beaten
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1/4 cup
plain yogurt
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1/4 cup
water
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fresh grated Parmegiano Reggiano
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2
scallions, chopped
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any fresh or dried herbs you like
Directions
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Pre-heat oven to 425
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Using kitchen shears cut the 8 strips of bacon into approx 1/2 slices into a heated cast iron pan or other stove-top to oven casserole dish/pan. Allow to brown a few minutes, tossing frequently.
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Saute onion and garlic with the bacon until translucent and slightly caramelized.
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While the onions are cooking beat together the eggs, the yogurt and the water. Salt and pepper to taste.
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de-glaze the onions with a splash of white wine.
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Once the wine has mostly evaporated add the potatoes to the pan and toss with the onions and bacon.
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Top the potatoes and onions with the arugula or other veg's. and the chopped scallions and any fresh herbs
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Pour egg mixture over the potatoes and arugula and lower heat. Allow to cook on the stove top for a few minutes to set the bottom of the eggs.
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Top with grated parmigiano reggiano and place in the oven for approx 10-15 minutes. Cook until golden brown on top and a knife entered into the center comes out clean.
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remove from oven and allow to rest for about 5-10 minutes and then serve. Also very good at room temp.
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