Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 12

T his is a great winter weekend brunch dish.

Serves 6

8 ounces bacon

½ medium onion, chopped

1 red bell pepper, chopped

2 tablespoons all-purpose flour

1 ½ cups whole milk

1 pound frozen shredded hash brown potatoes

½ cup snipped fresh chives,

1 ¼ cups shredded sharp cheddar cheese

1. Preheat oven to 350°F. Butter an 8-inch square glass baking dish.

2. Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper towel–lined plate. In same skillet over medium-low heat, cook onion and pepper in bacon drippings 8 minutes, until softened, stirring often.

3. Reduce heat under skillet to low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to simmer, about 3 minutes, stirring often. Crumble bacon into mixture.

4. Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining 1 /4 cup cheese. Bake 40 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.

TIP

The easiest way to cut fresh chives is to snip them with scissors.