Ingredients
- 12 lb of thick sliced bacon (I used apple wood smoked)
- 8 ounces cream cheese
- 12 cup sun-dried tomato
- packed in oil- drained and minced
- 17 ounces of your favorite alfredo sauce
- 1 tablespoon Tabasco sauce
- 12 cup thinly sliced green onion (I just used the green parts)
- 2 12 cups grated smoked gouda cheese
- 13 34 ounces artichoke bottoms
- packed in water- drained and sliced in thin crescents
- 2 (20 ounce) packages Simply Potatoes Shredded Hash Browns
- 2 eggs
- 12 teaspoon ground cumin
- 12 cup all-purpose flour
- 12 cup canola oil
Instructions
- Preheat oven to 375 deg.
- Slice the bacon into 3/4 inch pieces and place them on a baking sheet that has been lined with aluminum foil.
- They bake at 375 deg.
- for about 18 minutes.
- Removed cooked bacon to a paper towel to drain.
- Place cream cheese, Alfredo sauce and sun dried tomatoes and tobasco sauce in a food processor and blend until smooth.
- Scrape mixture into a bowl and set aside.
- Mix the ground cumin into two eggs like you were making scrambled eggs.
- Place the Shredded Hash Browns in large mixing bowl and incorporate the egg mixture into them with your hands.
- Sprinkle in the flour, blend it in with your hands and set aside.
- Heat a 12 inch non-stick omelet pan and add canola oil to the bottom when hotjust enough to coat the ten inch area at the bottom.
- Add 1/3 of the potato mixture and press into the bottom to form a large 9 to 10 inch potato cake.
- Fry 7 to 8 minutes on each side at med high flame to form a thin, crispy potato pan cake.
- Remove it to the bottom of a round casserole dish that is about 10 inches in diameter.
- Fry the second potato cakewhile the first side cooks begin building the casserole.
- Spread a layer of the Alfredo mixture on top, sprinkle with all the bacon, add 1/3 the green onions and 1/3 the smoked Gouda.
- Add the second potato cake to casserole, top with 1/3 Alfredo mixture, artichoke bottoms, 1/3 of the green onions and 1/3 of the smoked Gouda.
- Fry the last potato cake, add it to dish , top with last of the Alfredo and Gouda and sprinkle with the last of the green onions.
- Bake at 375 deg.
- for 30 minutes.
- Let stand for 15 to 20 minutes before serving--that way the slices stay together better.
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