Basque Shepherd’s Pie
At a Glance
- Cook
- 35 minutes
- Total
- 35 minutes
- Servings
- 4 serving(s)
Categories
- Breakfast
- Main Course
- Vegetable
- Basque
- Skillet
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
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Equipment
8-inch skillet, small bowl, spatula
Ingredients
- 4 slices bacon
- 3 medium potatoes
- 2 teaspoons green onions with tops, sliced
- 1 tablespoon snipped parsley
- 3/4 teaspoon salt
- 1/8 teaspoon dried thyme, crushed
- 1 dash pepper
- 4 large eggs
Instructions
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.
Crumble bacon and set aside.
In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
In small bowl beat together eggs and milk; pour over potato mixture.
Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
Sprinkle crumbled bacon atop.
Serve hot.
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