This is a fantastic casserole for Cristmas morning breakfast!!!

Makes 4 servings

Ingredients

    * 2 Russet potatoes, peeled
    * 1 Granny Smith apple, peeled, cored and cut into 1/4-inch dice
    * 3 slices smoked bacon, diced
    * 1/2 cup diced onion (I use green onions for the added color)
    * 2 tablespoon butter
    * 2 teaspoon fresh thyme, chopped
    * 1/2 teaspoon dried sage
    * salt
    * fresh ground black pepper
    * 1/2 cup chicken broth
 

Instructions

DAY 1 

1. Cut the peeled potatoes in half.
       
2. Bring a large pot of water to boil and add potatoes; reduce the heat to a simmer. Cook until the potatoes become tender but not mushy, about 20 minutes. (until a fork goes in about half way with a tiny bit of resistance)
       
3. Drain the potatoes, cover and refrigerate overnight.

DAY 2

1. Pre Heat oven to 350 degrees

2. The next day, cut the potatoes into 1/4-inch pieces.
       
3. In a large non-stick skillet over medium heat, add the diced bacon and saute until brown and crispy.
       
4. Drain the bacon on a paper towel, reserve the bacon fat for later use and place aside.
       
5. In the same skillet over medium heat, add the butter.
       
6. Add the now diced potatoes and saute until crisp and golden, about 15 minutes.
       
7. Add the diced apple, onion and bacon.
       
8. Continue to cook adding the thyme, sage, salt, and pepper to taste.
       
9. Add the chicken broth and stir, scraping up any browned bits on the bottom of the pan.
       
10. Mix gently and when broth is absorbed place in casserole dish and bake for 20 - 25  minutes at 350 degrees. (If adding cheese topping (optional below) until the cheese begins to bubble and slightly golden brown.)

11. Remove from oven and let sit for 5-10 minutes to 'set' for serving.

Optional: I like to add 1/2 cup of shredded cheese to the top of the casserole just prior to placing in the oven
 

Cruise Critic Member: IRL_Joanie (Originally from Recipe Lion, but has been modified for our family taste)