50 bacon slices
9 pounds potatoes, cooked, diced
63 ounces eggs (about 36 total), beaten
2 ounces salt
1 teaspoon white pepper
few grains cayenne pepper
3 quarts hot milk
Servings: 56
1. Arrange bacon, slightly overlapping, in baking pans. Cook in oven at 400°F until crisp. Remove from pans. Place on paper towels to absorb fat.
2. Brown potatoes slightly in bacon fat. Remove to two greased 12x20x2-inch baking pans, 4 lb 8 oz per pan.
3. Combine eggs, milk, and seasonings. Pour over potatoes.
4. Bake at 325°F for approximately 1 hour, or until set, 180°F internal end-point temperature. Serve as soon as removed from oven. Cut 4x7. Place a slice of crisp bacon on top of each serving.
Yield: 2 pans 12x20x2 inches
Notes: Potentially hazardous food. Hold at internal temperature above 140°F.
4 oz chopped green pepper and 4 oz chopped onion may be added.
VARIATION:
Potato-Ham Omelet. Omit bacon. Add 4 lb diced cooked ham to potatoes. Reduce salt to 1 Tbsp.
9 pounds potatoes, cooked, diced
63 ounces eggs (about 36 total), beaten
2 ounces salt
1 teaspoon white pepper
few grains cayenne pepper
3 quarts hot milk
Servings: 56
1. Arrange bacon, slightly overlapping, in baking pans. Cook in oven at 400°F until crisp. Remove from pans. Place on paper towels to absorb fat.
2. Brown potatoes slightly in bacon fat. Remove to two greased 12x20x2-inch baking pans, 4 lb 8 oz per pan.
3. Combine eggs, milk, and seasonings. Pour over potatoes.
4. Bake at 325°F for approximately 1 hour, or until set, 180°F internal end-point temperature. Serve as soon as removed from oven. Cut 4x7. Place a slice of crisp bacon on top of each serving.
Yield: 2 pans 12x20x2 inches
Notes: Potentially hazardous food. Hold at internal temperature above 140°F.
4 oz chopped green pepper and 4 oz chopped onion may be added.
VARIATION:
Potato-Ham Omelet. Omit bacon. Add 4 lb diced cooked ham to potatoes. Reduce salt to 1 Tbsp.
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