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.
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.
Yum! I need to save this recipe. Thanks for sharing.
ReplyDeleteI'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.
ReplyDeleteNext 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.
drooling....this is how i'd like to begin Every Day....
ReplyDeleteGrace - it would indeed make for a lovely breakfast
ReplyDelete