Ingredients

4 potatoes

4 slices cooked bacon (can substitute sausage or ham to your liking)

2/3 cup shredded Cheddar cheese

4 eggs

Dash hot sauce

Dash Worcestershire sauce

1 teaspoon half & half

Dash salt and pepper

1/4 cup flour

Step 1: (This step produces enough potato crust for 24 ramekins. Make extra and enjoy them often.) Shred potatoes and rinse until water is clear. Drain until dry. Add salt/pepper and 2 eggs, mixing well. Mix in flour.

Step 2: Spray ramekins with non-stick cooking spray and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust. Bake 20 minutes at 350 degrees. (Cool completely those that will be frozen for future use.)

Step 3: If using frozen crust, let thaw overnight and preheat for 5 minutes at 350 degrees.

Step 4: In mixing bowl, mix remaining 2 eggs, bacon, hot sauce, Worcestershire sauce, half & half, and 1/3 cup Cheddar cheese. Pour into ramekin and top with remaining cheese. Bake for 20 minutes at 350 degrees or until set in center.

Presentation: Garnish with assortment of flowering herbs on a white plate.

• The Moore Farm House on VirtualCities.com
• The Moore Farm House Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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