Rating: 2.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Sidney Fry, MS, RD
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 8 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine stock, 1 cup onion, half of mushrooms, and garlic in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until mushrooms are tender. Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Stir in sour cream, pepper, salt, and 2 ounces cheese; blend until smooth.

  • Cook bacon in a large cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Add half of potatoes to drippings in pan; cover and cook 4 minutes on each side or until browned. Remove potatoes from pan. Repeat procedure with remaining potatoes and 2 teaspoons oil. Remove from pan.

  • Add remaining 1 teaspoon oil to pan; swirl to coat. Add remaining 1 cup onion and remaining half of mushrooms to pan; cook 6 minutes or until tender, stirring occasionally. Return potatoes to pan; add eggs, stirring well to combine. Pour sour cream mixture evenly over potato mixture. Sprinkle with bacon, the remaining 2 ounces cheese, chips, and parsley. Bake at 400° for 10 minutes or until cheese melts. Turn broiler on (do not remove pan from oven); broil 1 1/2 minutes or until lightly browned.

Nutrition Facts

273 calories; fat 9.7g; saturated fat 4g; mono fat 2.9g; poly fat 0.7g; protein 13g; carbohydrates 34g; fiber 3g; cholesterol 63mg; iron 1mg; sodium 379mg; calcium 178mg.
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