Bacon Grill

Recipe from

Oxmoor House

Ingredients

16 slices bacon
8 peach halves
6 cups cold, cooked mashed potatoes
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon paprika
1/2 cup all-purpose flour
1/4 cup bacon drippings, melted and divided
Fresh parsley sprigs

Preparation

Place bacon and peach halves on racks in 2 broiler pans

Combine potatoes, eggs, salt, and paprika in a large mixing bowl; mix well. Shape mixture into 8 cakes; dredge in flour. Place on racks with bacon and peach halves. Brush peaches and potato cakes with 2 tablespoons bacon drippings.

Broil 2 inches from heating element 6 minutes or until potato cakes are browned. Remove from oven, and turn peaches, bacon, and potato cakes. Brush peaches and potato cakes with remaining bacon drippings. Broil an additional 6 minutes or until browned.

Place potato cakes on a serving dish. Top each cake with 2 slices bacon and a peach half. Garnish with parsley. Serve immediately.

Note:

Oxmoor House Homestyle Recipes

January 1984
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