• ½ lb bacon
  • ¼ c. fine dry bread crumbs
  • 6 medium potatoes, cooked and peeled
  • 6 hard boiled eggs, sliced
  • 2 T. minced chives
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 8 oz. sour cream
  • ½ c. milk
  • 1 T. flour


Fry bacon in skillet.  Remove bacon and drail all but 1 T. of drippings.  Sauté bread crumbs in drippings until brown.  Slice potatoes.  Crumble bacon.  Arrange half of the potatoes in a buttered, shallow 2-qt baking dish.  Spread eggs, bacon and chives on top; sprinkle with salt and pepper and top with remaining potatoes.  Combine sour cream, milk and flour.  Mix well and pour over potatoes.  Sprinkle with crumbs.  Bake at 350 degrees or until crumbs are brown. 

From the Practical Produce Cookbook

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