The best way to eat potatoes this winter…

Now that the cooler weather has kicked in, there is nothing like a hearty, warm potato side dish to accompany your dinner. Here’s an awesome recipe for a very tasty addition to your meal…


  • 8 bacon rashers
  • 1 1/2 cups chopped onion
  • 1 cup sliced shiitake mushroom caps
  • 3 garlic cloves, minced
  • 2 cups shredded potatoes
  • 1/4 cup no-salt-added chicken stock
  • 5 cups fresh baby spinach
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 cup Swiss cheese, finely chopped
  • Cooking spray
  • 1/2 cup low-fat milk
  • 6 large eggs, lightly beaten


  1. Cook bacon in a large nonstick pan over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes. Add potatoes and stock; cook for 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
  2. Preheat the oven to 180 degrees.
  3. Uncover dish. Combine the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 180°C for 28 minutes.
  4. Preheat broiler to high; remove dish while broiler preheats. Broil for 3 minutes or until the top is browned and just set. Let stand for 5 minutes.


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