Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
First, I build the flavor base. In my large skillet over medium heat, I cook the diced bacon until it’s crispy and has rendered its fat. I use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about a tablespoon of the glorious bacon fat in the pan. Into that fat, I add my chopped onion (and bell pepper if I’m using it) and cook until soft and translucent, about 5 minutes. The smell at this stage—smoky bacon and sweet onion—is the foundation of the whole dish. I set the cooked veggies aside.
Next, I assemble the casserole in my greased 9×13 dish. I spread the thawed, drained hash browns in an even layer on the bottom. Then, I sprinkle the cooked bacon, onions, and any other veggies evenly over the potatoes. Now for the cheese! I sprinkle both kinds of shredded cheese over everything, reserving about 1/2 cup of cheddar for the top. I make sure the distribution is even so every bite gets a little of everything.
Now, I make the custard. In my large mixing bowl, I whisk the eggs vigorously until they’re well beaten and slightly frothy. Then, I whisk in the milk, salt, pepper, dry mustard powder, and garlic powder. I whisk for a good minute to ensure it’s perfectly smooth and emulsified. I’ve tried just stirring it, and whisking really does create a lighter, more uniform custard. I carefully pour this mixture evenly over the layered ingredients in the baking dish. I use a fork to gently poke and prod, encouraging the custard to seep down into all the nooks and crannies.(See the next page below to continue…)