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Richmond Inn Bed and Breakfast Inn

Spruce Pine, North Carolina

Specialty Recipe

Potato Pie

Easy to prepare. Can be made the night before, only add egg mixture in the morning.

1 pound bacon or sausage, cooked and crumbled
1 onion, sliced or diced (large) and separated in half
2 green squash, quartered and sliced
2 zucchini, cut julienne-style
1 teaspoon garlic, chopped in oil (to taste)
6 potatoes, cut in chunks
10 eggs, well beaten
1/4 to 1/2 cup water
1 cup cheddar cheese, shredded
Salt and pepper to taste
Hot sauce, to taste (optional)

Boil potatoes until firm in texture, drain. In frying pan, saute 1/2 of onions in oil, butter, or bacon drippings. Add chunked boiled potatoes and saute until potatoes are slightly browned. Pour into a 9 x 11 x 2-inch or approximate size baking dish sprayed with a non-stick cooking spray.

In same frying pan, saute remaining onions. Add zucchini and green squash, garlic, salt, and pepper. When finished, add to the potato mixture. Cover and place in refrigerator overnight.

In the morning, remove from refrigerator. Beat egg mixture and add water, salt and pepper, and hot sauce to taste. Pour egg mixture over the sauteed ingredients. Place in pre-heated, 350-degree oven for about an hour. The last fifteen minutes of cooking, sprinkle the cheddar cheese over the top of the mixture. Slice and serve. Can be reheated in a microwave.

Substitution: You can use mushrooms in place of the bacon or sausage.

Serves: 8

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