Monday, May 28, 2018

A recipe (ish)

I had some fresh eggs and rainbow chard from Back to the Garden
And I had a Native Plant Society of Texas potluck to go to.

Not being one to follow recipes, I'm equally lame about recording them. My usual MO is look up an ingredient, survey a few recipes and get an idea of where to go with it. So, in hopes that my Potato Pancake with Bacon and Swiss Chard Frittata is actually good, here's a record of what I did to end up with this ...


Cook up 1/4 lb of bacon and set aside to cool.

Grate one yellow onion and 4-5 new potatoes. Squeeze out excess liquid, beat in two of the aforementioned farm fresh eggs, a healthy dash (or two or three) of Montreal steak seasoning, and some Bisquick (1/4 cup maybe?). 

Fry potato pancakes in a couple of tablespoons of olive oil on high, 2-3 minutes per side. It will probably take two batches, which should nicely cover the bottom of a casserole (I pre-treated mine with some baking spray just in case, but it probably wasn't necessary which turned out to be a good idea).

Cover potato pancakes with a layer of sliced Swiss cheese (feel free to substitute ... chorizo and Manchego would be a good alternative, for example).

Thinly slice one smallish red onion and sauté in olive oil for a few minutes while you chop up a bunch of chard (I removed the stems first). When onions are translucent, add the chard and a sprinkle of salt. Sauté for another 3-4 minutes. Taste to see if chard is al dente and adjust seasoning as needed.

Beat 4-5 eggs  (maybe more) in a large bowl and crumble in bacon. Add a slug of heavy cream ... never hurts. Fold in chard and onions. Spread on top of potato pancakes and cheese.

Bake at 350 for 15-20 minutes until eggs are set and edges are bubbling. 

Cross fingers and head out to NPSOT meeting (optional).

Final verdict: this one's a keeper ... although I'm sure I'll tweak it some more.

Note to self: Next time, halve the potato pancake mixture, put in a smaller casserole dish and top with a bit more cheese. Leave chard, egg, cream and bacon quantities the same to create a thicker top layer. May require some time adjustment.

4 comments:

Sue McQ said...

Yum! I need to save this recipe. Thanks for sharing.

Liz A said...

I've avoided chard in the past due to an unfortunate early experience in overcooked bitterness ... but since it was included in Back to the Garden's farm share, I decided to give it another try. Now that I know what I've been missing, I'll be looking forward to it in the future.

Next time though, I'll make half the potato pancake mixture, put it in a smaller casserole while leaving the quantities of egg, bacon and chard the same to make a thicker layer of goodness.

grace Forrest~Maestas said...

drooling....this is how i'd like to begin Every Day....

Liz A said...

Grace - it would indeed make for a lovely breakfast