Prep 20 mins
Cook 20 mins
I was once asked to cater a tea party. I made 4 beautiful quiches and had this pie as a "back-up" dish. When all was said and done. We had quiche left overs, but no potato egg pie. Isn't that just always the way? Go figure.
- 2 tablespoons butter
- 1 tablespoon flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh pepper
- 1⁄2 cup milk
- 3 cups seasoned mashed potatoes
- 4 hardboiled egg, sliced
- 2 tablespoons crisp bacon, crumbled (pleeze! the recipe calls for 2 T. but we often add more... well... MUCH more. So add bacon to taste.)
- 2 tablespoons minced parsley
- 1⁄4 cup cheddar cheese, grated
- 2 tablespoons milk
- Preheat oven to 400*.
- Over medium heat melt butter then blend in flour, salt and pepper.
- Slowly mix in milk, stirring continually until mixture is thick and bubbly.
- Remove from heat- set aside.
- Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
- Into the shell layer eggs, bacon, parsley, cheese and white sauce.
- Cover with remaining potatoes.
- Brush the top of the pie with 2 tablespoons of milk.
- Bake for 20 minutes or until top is browned.
ummm... very good. This is comfort food. Had it for lunch today. I think I'll try chopped ham next time instead of the bacon.
Well I like it! But I grew up on mashed potatoes and eggs. BF was a little scared lol This definately improves as it cools. Next time I'd give it 20 - 30 minutes to cool before serving. I used vegetarian sausage and bacon! Looking forward to making this for my Mom. Next time I'll make t for dinner though, little heavy for breakfast. Thanks for sharing!
Very good. I omitted the salt and sprinkled about 1/2 tsp of Tony Chachere's original seasoning on top of the cheese. I used 4 strips of crunchy bacon ;) we do love bacon.