Bacon Potato Puff Recipe
Our Potato Puff is a combination of potatoes, eggs, bacon, and cheese in a hearty casserole recipe that’s great for brunch or a side dish at a nice meal.
Potato Casserole With Whipped Eggs
The way this mashed Potato Puff is made reminds me of a very filling potato quiche with bacon. Separating the eggs makes the texture different than a typical egg casserole like our Breakfast Souffle.
My mom saved this recipe from a 4-H competition that I participated in back in the 90s. Anything that begins with BACON and has lots of common and yummy ingredients is worth trying! I actually made this side dish for Easter and it’s a perfect brunch type of dish!
Why Separate Eggs?
Separating eggs allows the whites to be whisked which incorporates air. Adding air to the egg whites makes this dish more of a “puff” or a bit lighter in texture than if the eggs were not separated.
Including the egg yolks in the recipe adds a richness and additional flavor that egg whites and potatoes lack.
To separate the eggs have two bowls ready. One bowl to hold the egg yolks and one bowl to hold the egg white. Hold one egg at a time and give one forceful tap on the side of a bowl. My goal is to make one crack that all the way or most of the way around the center of the egg. The egg white will come out first and you work to cradle the egg yolk (yellow part) in half of the shell. Depending on how easily the yolk separates I may pour it back and forth between halves to continue separating the yolk and whites.
- Cook bacon and crumble or chop up OR purchase pre-cooked bacon bits to save time
- Carefully divide yolks and whites ensuring there are no pieces of shells in the eggs
- Mince parsley just before mixing into the casserole to avoid wilting
- Tap the pan after baking to ensure the center of the puff is cooked through. The center should not wiggle very much when done cooking
- Casserole tastes best served warm the first time, leftovers don’t reheat well in a puff.
Potato Puff Recipe
Ingredients
- 1 pound cooked bacon crumbled or chopped
- 8 eggs separated
- 1/2 cup onion finely chopped
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
- 4 cups warm mashed potatoes prepared with milk and butter
- 1 cup shredded cheddar cheese
- 1/2 cup fresh parsley finely chopped
Instructions
- Prepare warm mashed potatoes with the desired amount of milk and butter. Place in a large mixing bowl. Grease a 13 x 9-inch pan. Preheat oven to 325℉.4 cups warm mashed potatoes
- Separate egg yolks and whites. Beat egg yolks until light, about 2 minutes.8 eggs
- Add ground mustard, pepper and onion.1 teaspoon ground mustard, 1/4 teaspoon pepper, 1/2 cup onion
- Fold egg yolk mixture into the potatoes.
- Fold cheese, parsley and bacon (reserve 1/4 cup to sprinkle on top) into potato mixture.1 cup shredded cheddar cheese, 1/2 cup fresh parsley, 1 pound cooked bacon
- In a small mixing bowl beat egg whites until stiff. Fold into potato mixture.
- Transfer ingredients into baking dish. Sprinkle with reserved bacon. Bake uncovered for 45 – 55 minutes or until set and the edges are golden brown. Serve immediately.
Notes
- Cook bacon and crumble or chop up OR purchase pre-cooked bacon bits to save time
- Carefully divide yolks and whites ensuring there are no pieces of shells in the eggs
- Tap the pan after baking to ensure the center of the puff is cooked through. the center should not wiggle very much when done cooking
- Casserole tastes best served warm
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