Bacon Grill

Recipe from Oxmoor House

More 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

  1. Place bacon and peach halves on racks in 2 broiler pans
  2. 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.
  3. 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.
  4. Place potato cakes on a serving dish. Top each cake with 2 slices bacon and a peach half. Garnish with parsley. Serve immediately.
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