Bacon Grill

Recipe from

Oxmoor House


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


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note