Bacon Potato Broccoli Food
BACON BROCCOLI MASHED POTATOES
Steps:
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the bacon, 2 teaspoons salt and a few grinds of pepper. Serve sprinkled with more bacon.
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- Wash the potatoes then poke a few holes with a fork or knife. Place into the oven and bake for 60 minutes, or until fork-tender and cooked through. Remove from the oven and let them cool but don’t turn off the oven.
- While the potatoes are baking, cook the bacon pieces in a skillet over medium heat until cooked through and crisp, about 5-7 minutes.
- Remove from the skillet and place the crumbles on a paper towel lined plate to soak up the grease. Set aside.
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- In a medium sauce pan, add the potatoes and cover with water. Bring to a boil, add 1 teaspoon of kosher salt and cook until the potatoes are fork tender, about 6-8 minutes. Drain the water and set the potatoes aside.
- While the potatoes are cooking, add the bacon to a large skillet over medium-high heat and cook until the bacon is crisped, stirring often, about 6-8 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel, leaving the bacon renderings in the pan. Add the chopped broccoli and the onion to the bacon renderings and cook over medium heat until softened, 3-4 minutes, then add the potatoes and bacon to the skillet, stir, and cook for 2-3 more minutes.
- Whisk the eggs and milk in a 4-cup measuring cup, and season with kosher salt and freshly ground black pepper. Top the potatoes and broccoli mixture with the shredded cheese and then pour the egg mixture evenly over the cheese. Cook the eggs lifting the edges of the eggs as they cook so that the egg mixture flows under the cooked portion and the egg is almost set. Place the skillet in the oven and cook for 5 minutes or until the egg is puffy and completely set. Slice and serve warm or at room temperature.
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