Mamas, don’t let your babies grow up to be potatoes.
- 1⁄2 lb. sliced bacon, diced
- 4 eggs, separated
- 1⁄4 cup finely chopped onion
- 1⁄2 tsp. ground mustard
- 1⁄8 tsp. pepper
- 2 cups warm prepared mashed potatoes
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup minced fresh parsley
In a skillet, cook bacon until crisp; remove to paper towels to drain. Save drippings, because you’re smart enough not to throw away bacon fat.
In a mixing bowl, beat egg yolks until light, about 2 minutes.
Beat in onion, mustard and pepper. Place potatoes in a bowl; fold in egg yolk mixture.
Set aside 2 tbsp. bacon. Fold in cheese, parsley, and remaining bacon into potatoes.
In a small mixing bowl, beat egg whites until stiff; fold into potato mixture.
Transfer to a 1‑quart greased baking dish. Sprinkle with reserved bacon.
Bake uncovered, at 325° for 45–50 minutes or until set and edges are golden brown.