Recipe: Goldfish-Crusted Cheesy Potatoes
Yield: 12 servings
1陆 pounds thick-sliced bacon
12 ounces white onion, peeled, small dice
1 录 cups sour cream
2 cups mayonnaise
1 cup heavy cream
8 ounces colby cheese, small dice
3 large eggs
1 tablespoon sea salt
1 tablespoon fresh cracked black pepper
1 bag (30 ounces) hash brown potatoes, thawed
3 cups Pepperidge Farm cheddar Goldfish snack crackers, crushed
Procedure:
1. Stack the strips of bacon on top of each other and place in freezer for 15 minutes. Remove from freezer and medium dice bacon while it is still partially frozen.
2. In a dry nonstick saut茅 pan over low heat, slowly render the bacon.
3. When the bacon is beginning to become crispy, add the onions to the pan.
4. Saut茅 the bacon and onions until the bacon is crispy and fully rendered. Remove from the pan, drain, and discard the excess fat.
5. In a mixing bowl, fold together the sour cream, mayonnaise, heavy cream, colby cheese, eggs, sea salt, and cracked black pepper until thoroughly combined.
6. Add the raw, thawed hash brown potatoes and drained bacon and onions to the sour cream mixture and fold together until all ingredients are thoroughly combined.
7. Evenly spread potato mixture into a sprayed 13-inch by 9-inch baking pan and evenly coat the top of the potatoes with the crumbled Goldfish snack crackers.
8. Bake the potatoes in a 350-degree oven for 45 minutes.
9. Allow potatoes to rest at room temperature for at least 10 minutes before serving.