Baconandpotatopie Recipes

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BACON POT PIE



Bacon Pot Pie image

I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1/3 cup shortening
1/4 cup cold butter
5 to 7 tablespoons ice water
FILLING:
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

POTATO BACON PIE



Potato Bacon Pie image

Provided by Olga's Flavor Factory

Time 1h45m

Number Of Ingredients 10

4 strips bacon, cut into small pieces
1 small onion, peeled and sliced into half circles
2/3 cup heavy cream
4-6 medium potatoes, peeled (I prefer gold potatoes)
Salt and freshly ground black pepper
1 egg yolk, whisked with a splash of water
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

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.

BACON AND POTATO PIE



Bacon and Potato Pie image

Make and share this Bacon and Potato Pie recipe from Food.com.

Provided by Doreen Randal

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices bacon
1 small onion
1/2 cup milk
1 ounce flour
2 eggs
1/2 ounce dripping
seasoning
2 large potatoes

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.

Nutrition Facts : Calories 439.1, Fat 24.3, SaturatedFat 8.3, Cholesterol 140.8, Sodium 439.3, Carbohydrate 41.3, Fiber 4.5, Sugar 2.4, Protein 14

BACON AND POTATO PIE



Bacon and Potato Pie image

Make and share this Bacon and Potato Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb bacon, chopped
1 onion, chopped
8 eggs, beaten
1 lb potato, peeled and grated
2 3/4 cups shredded cheddar cheese
salt and pepper

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.

Nutrition Facts : Calories 536.9, Fat 43.2, SaturatedFat 18.3, Cholesterol 265.3, Sodium 788.5, Carbohydrate 12.4, Fiber 1.5, Sugar 1.4, Protein 23.8

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY



Crispy Potatoes with Bacon, Garlic, and Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces)
Kosher salt, plus 1 teaspoon
3 pieces bacon, cut into 1-inch pieces
1 to 2 tablespoons unsalted butter or oil
2 tablespoons chopped flat-leaf parsley leaves
1 to 2 large cloves garlic, minced
Freshly ground black pepper

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.

POTATO PIE WITH BACON



potato pie with bacon image

nice with some grilled meat or fish

Provided by wiels000

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • boil the potatoes 15 minutes. Cool them and cut them into slices
  • In the mantime fry of the bacon lardons with the thyme and garlic
  • preheat the oven at 180 C
  • Put half of the potato slices in an ovenproof dish and season them.
  • put half of the bacon and the red onion over it.
  • repeat this with the rest of the potatoes and bacon and onion
  • Whisk the eggs with the cream and season it. Pour this over the potatoes. Cover it with the grated cheese
  • Bake the potatoes in the oven for 30 minutes

BACON AND POTATO PIE



Bacon and Potato Pie image

Provided by R. A. Street

Categories     Cheese     Egg     Potato     Brunch     Bake     Kid-Friendly     Bacon     Bon Appétit     Massachusetts     Sugar Conscious     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 6

1 pound bacon, chopped
1 onion, chopped
8 large eggs, beaten to blend
1 pound russet potatoes, peeled and grated
2 3/4 cups grated sharp cheddar
1/2 teaspoon pepper

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.

BACON POTATO BAKE



Bacon Potato Bake image

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. -Helen Haro, Yucaipa, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

8 cups thinly sliced peeled red potatoes
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 cup sour cream
2 tablespoons butter, melted, divided
1-1/2 teaspoons salt
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 460 calories, Fat 25g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1045mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

BACON PIE



Bacon Pie image

Good, easy to make. Welcome at breakfast, brunch, or supper.

Provided by Jan H.

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 8

Number Of Ingredients 7

12 slices bacon
1 cup shredded Swiss cheese
⅓ cup chopped onion
2 cups milk
4 eggs
1 cup baking mix
⅛ teaspoon ground black pepper

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
  • In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 15.5 g, Cholesterol 138.9 mg, Fat 26.6 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 10.3 g, Sodium 724.7 mg, Sugar 4.1 g

CORN, BACON AND POTATO PIE



Corn, Bacon and Potato Pie image

Make something savory with our Corn, Bacon and Potato Pie recipe. Featuring sour cream, ORE-IDA Potatoes O'Brien, fresh basil and more, this flavorful corn, bacon and potato pie is sure to become a family favorite.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup ORE-IDA Potatoes O'Brien
1 cup KRAFT Cheddar & Swiss Cheese Deliciously Paired for Eggs
1 cup fresh corn kernels, cooked
6 slices cooked OSCAR MAYER Bacon, crumbled
2 Tbsp. chopped fresh basil leaves

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.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 135 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.8532 g, Sugar 0 g, Protein 12 g

BACON, POTATO AND CHEESE TART



Bacon, Potato and Cheese Tart image

A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.

Provided by BAREFOOTBLONDE

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 tablespoon butter
18 slices bacon
1 ½ pounds baking potatoes, peeled and sliced
1 ¼ cups shredded fontina cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
  • Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
  • Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g

POTATO, CANADIAN-BACON AND GRUYERE PIE



Potato, Canadian-Bacon and Gruyere Pie image

Provided by Molly O'Neill

Categories     dinner, main course, side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 10

Olive oil spray
4 medium baking potatoes, peeled and thinly sliced crosswise
3 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 tablespoon minced fresh sage leaves
1/4 cup diced Canadian bacon
1/4 cup half-and-half
1 1/2 teaspoons salt
Freshly ground pepper to taste
1/2 cups grated Gruyere cheese

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.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 718 milligrams, Sugar 6 grams, TransFat 0 grams

IMPOSSIBLY EASY BACON PIE



Impossibly Easy Bacon Pie image

Indulge yourself with an old-fashioned bacon-and-egg breakfast with this easy pie recipe.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h5m

Yield 6

Number Of Ingredients 7

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper

Steps:

  • Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
  • In medium bowl, beat remaining ingredients until blended; pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 145 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 1 g

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From bbc.co.uk


BACON-AND-POTATO PIE RECIPE FROM OUR TEST KITCHEN | TASTING TABLE
2010-06-17 4 medium russet potatoes; ¾ pound thick-cut bacon (about 6 slices), cut into ½-inch pieces ½ cup finely chopped shallot; 2½ cups chopped green cabbage
From tastingtable.com


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