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Eggs In Potato Hollows

post #1 of 21
Thread Starter 

4 cups cold mashed potatoes
1/2 cup crumbled crisp bacon or diced ham
1/4 cup minced or grated onion
1/4 cup chopped fresh herbs, optional (tarragon, dill, parsley, etc)...( I like green onion)
1/2 t. black pepper
Bacon fat or butter
1/2 cup dry bread crumbs
8 eggs
1 cup shredded cheese (Cheddar, Jack, etc)

Combine mashed potatoes, bacon, onion, herbs and pepper, stirring until well mixed.

Grease a shallow baking pan (I put mine in a cast iron skillet, makes for a nice cooker and server) with bacon fat. Sprinkle with bread crumbs. Spoon 8 mounds of potato mixture onto pan. With back of spoon, make deep depressions large enough to contain eggs in the potatoes.

Bake in a 450 oven for 10 minutes or until potatoes are hot.

Reduce heat to 350. Drop eggs into potato hollows. Bake for 20 minutes or until eggs are set.

Sprinkle with cheese. Return to oven for a few minutes until cheese melts and eggs are done.

*This recipe comes from a cookbook that Marlboro sent you after saving up so many of those gold seals on thier packages. Someone gave this and one other cookbook made by Marlboro. (I dont smoke ). These 2 cookbooks are really great! I'll try and post more from them.
post #2 of 21
THAT is wicked cool
I suppose you could use ramekins or maybe muffin tins for individual servings too but watch closely till you get the times down as little ones would cook quicker but I LOVE the cast iron recipe! I'm gonna make this in a skillet.

Definate Game Day Breakfast cook!

HECK, I'm makin this Sunday!
post #3 of 21
That sounds sinful for breakie! I will certainly have to try that!
How is your mum doing with her smoker?
Thanks for te recipe!
post #4 of 21
Thread Starter 
she is doing great, thanks for asking!! I am going home in Oct and she has some stuff lined up for me and her to hang out and smoke :) I cant wait!!
post #5 of 21
Thanx Lisa. Looks like I need to make up some mashed spuds soon.

Hey... do you scramble your eggs and if not are the yolks still soft?
post #6 of 21
sounds good lisa!!! will have to try this, seems always leftover mashed spuds and now a recipie just for them!!! thks
post #7 of 21
I just wanted to bump this.
I also think it should be moved to cast iron.

I'm makin this tomorrow and I already can tell I'll make it often.
LisaCiscoSystems :) Have you ever tried corn meal instead of bread crumbs? My mis wired brain is telling me it would help more for the sticking.
post #8 of 21
Great recipe, thanks for the heads-up.
post #9 of 21
Thread Starter 
I dont scramble them, just crack them open right in to the wells in the potatos, and let them cook. I like the yolk soft :)
post #10 of 21
Thread Starter 
havent tried the corn meal but I bet it would work just fine :)
post #11 of 21
Lisa -
I'm in the middle of prepping for tomorrow.
Have you ever used garlic with this?
I'm thinking instead of minced cloves, that I'd use PRESSED garlic cloves.
Any thoughts on that?

Usually I ALWAYS make the recipe verbatum the first time. Then tweak.
But since I'm servin this free to tailgate goons I thought I might try that.
post #12 of 21
wow that is amazing. I am with super V I am making this tonight as well.
I have some smoked garlic puree I need to use up and I think this ill be a great place to use it.

Thank You
points from my stomach!!PDT_Armataz_01_37.gif
post #13 of 21
I've found out on my trial batch that HALF POUND uncooked bacon is the equivalent of 1/2 cup cooked, cooled, diced up bacon.

I know it's rather arbitrary as some bacon is MUCH fatter than others.
I used Patrick Cudahy Applewood Smoked Bacon (yeah, members slam away :) )

I'm making 40 servings tomorrow so it's 5 times the batch.
I'm making a trial batch then a 4 timer just to get stuff down.

Premake the taters and bacon of course.
I'm going to take the onion, herbs and other stuff to do there.
EASY meal to fix after that.
Give me some time to catch up with friends.

This sounds so darn good.
Whole house smells like bacon :) as we are probably getting Ike rain today, been raining on and off all day.

post #14 of 21
Thread Starter 
V.....I can't wait to hear about your breakfast for 40! You guys have fun!!

Chef boy...the smoked garlic sounds wonderful!

Lisa biggrin.gif
post #15 of 21
You will see in my other thread, I had to move your dish to another diner, Katie brought me home a Big Steak for a Love you prize!!!

I will post y'all when I try this.
sorry,.............................but it's a steak(stompy little kid dance)
post #16 of 21
Thread Starter 
thats OK....lol....steak always tops potatos!!!
post #17 of 21
Well, I'm tired, hoarse (which may be a good thing for yall), here you go.
Cheese to me is optional.
PAM works instead of bacon grease ESPECIALLY for multiple batches.
Corn meal works fine instead of bread crumbs.
4 PRESSED cloves of fresh garlic per batch is fine.
I used - at the start - a half cup metal container to make the "forms" but gave up and just made hand made "hockey pucks" which held the eggs better. I had a few run away yolks the other way.

DO NOT ADD SALT. Fine the way they are.
I thought the pepper would over power but it didn't even come close.
Fresh herbs were wicked killer good.

Some dude ate three and came back for a fourth!, but I had to limit people to one each because of demand.

Two is PLENTY for a dude like me.

I made the taters from Idahoan Potato Flakes which are not only easy but AWESOME taters.

I shoulda had 10 grills to keep up with demand.

Great start to the day!
post #18 of 21
Thread Starter 
V....I am glad to hear it was a success! Did you get any pictures?

Lisa tongue.gif
post #19 of 21
Heck, the brother was cookin, sneakin a sip of beer here and there and seeing buddies I haven't funned around with for a while.

I can check around to see if any of the other folks got some shots.

I did try this q view thing before and just got frustrated so I gave up.
Upload from my c drive, easy. Bugger around with a bunch of other stuff forget it. I really tried hard one time and just gave up and haven't tried since. Some folks say A method is best others say B, C or D method is best. Whatever.

I cook. I do what I do.

Thanks again!
post #20 of 21
Heck, Lisa, I think my CAST IRON IS TIRED!

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