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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the bacon in a 10-inch frying pan over medium heat until the fat runs, 2-3 minutes. | 2. Do not let them brown; remove them with a slotted spoon and set aside. | 3. Heat the vegetable oil in the pan; add the potatoes and sprinkle them with pepper (the bacon may contribute enough salt). | 4. Decrease heat to low, cover, and cook for 5 minutes. | 5. Stir in the bacon and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20-25 minutes. | 6. Don't worry it some of them are crusted, as they will help hold the mixture in a cake. | 7. Stir in the cheese; taste, and adjust the seasonings. | 8. Press down on the potatoes to level them in the pan. | 9. Increase heat to high and let them cook without stirring until the bottom is browned, 3-5 minutes. | 10. Press on the cake occasionally to hold it together. | 11. When done, it should be brown around the edges and starting to pull from the sides of the pan. | 12. Take the pan off the heat, run a knife around the edges to loosen the cake, and turn it out onto a warmed plate; serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	5	ounces	diced cut lean	320.3493	2.679	22.5945	23.9978
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
baking potato	2		sliced	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
gruyere cheese	8	ounces	diced cut	936.684	0.8165	67.6091	73.3471

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.