LAYERED POTATO, EGG AND BACON BAKE
12 medium potatoes, peeled and sliced
2 large onions, sliced
1 heaped teaspoon minced garlic
8 rashers bacon
600 mls thickened cream
salt and pepper
grated tasty cheese
1 tablespoon oil
jar tomato, onion and garlic spaghetti sauce
preheat oven to 180 c. lightly grease a 9 x 13 oven proof dish.
in a large fry pan, lightly fry the potato in the oil, till just about cooked. stirring so they don't become too brown.
remove from pan. place half the potato in the dish.
in same pan, saute onion and garlic till onion is translucent.
spread onion evenly over the potato and sprinkle with some salt and a handful of cheese.
remove the rind and some fat from the bacon and cut rashers in quarters. in the same fry pan, lightly fry bacon until fat is translucent.
spread bacon evenly over the top of the cheese.
cover with the rest of the potato and sprinkle with salt.
in a medium sized bowl, whisk the eggs with the cream and 1 teaspoon of salt and some cracked pepper.
pour over the potatoes and sprinkle with some more grated cheese.
cook for approx. 45 mins or until egg is set.
heat the spaghetti sauce and drizzle over the potato when serving.
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