1large russet potato, diced small and parboiled or 1 (15-ounce) can diced potatoes, drained
1/2poundbacon, cut into pieces
2green onions, sliced
2tablespoonsfresh parsley, minced
1/2teaspoonground cayenne pepper [See Note 1]
1/4teaspoonsmoked paprika [See Note 2]
1/2cupshredded cheddar cheese
Preheat oven to 350 degrees F
In a deep pie pan, roll out pie crust to cover pan with 1/4 inch excess, rolled down to form an edge.
In a skillet brown bacon to desired doneness, drain on paper towels reserving 1-2 tablespoons grease.
Add potatoes to bacon grease, brown on all sides add onions, salt & pepper to taste and cayenne pepper (optional).
Layer potato/onion mixture then meat, parsley, cheese into pie plate, spread evenly to make sure all surface is even.
Whisk eggs with milk or half-n-half, pour over mixture, tilting pan, if necessary, to fill all space.
Place pie in preheated oven, bake for 30 to 45 minutes or until eggs are set and cheese is golden brown.
Adding cayenne pepper for a little spicy heat is optional. You may omit without substitution.
You may substitute sweet or regular paprika in place of the smoked paprika. Smoked paprika lends such a nice smoky flavor note into the background. You may also omit paprika altogether without substitution.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.