Looking for an inexpensive, filling recipe to feed the whole family? You’ve got to give our Bacon, Egg and Potato Bake a go!
- 575g potatoes, cooked and sliced
- 3 hard boiled eggs, sliced
- 225g bacon rashers, chopped and fried
- 1 large onion. sliced and lightly fried
- 50g butter
- 50g plain flour
- 225ml milk
- 1 1/2 beef stock cubes dissolved in 450 ml hot water
- 275g grated cheese
- salt and pepper to taste
- 90g breadcrumbs
Preheat the oven to 200°C.
In an oven-proof dish arrange the potatoes, eggs, onion and bacon in layers, finishing with a layer of potatoes.
Meanwhile, melt the butter in a frypan, then add flour and cook for one minute. Remove from heat. Stir in the milk and beef stock gradually, ensuring there are no lumps. Return to boil, stirring and cook for one minute. Remove from heat.
Add the seasoning and 3/4 of the cheese. Stir well to combine. Pour over potato mixture. Mix the remaining cheese and breadcrumbs and sprinkle over the top.
Bake for 25-30 minutes.
Serving suggestion: add zucchini, pumpkin or your favourite vegetables to this recipe.