Potato Bacon Casserole

So epicurious.com has an advanced search function that allows the user to search for ingredients to exclude. It doesn't work very well, however, I was able to find a few real winners among the results.

Search terms:

not milk, not cream, not butter, not cheese, not egg, not onion, not scallions, not chives, not tomato, not "red pepper", not pineapple, not chocolate, not cocoa, not banana, not strawberry, not chile

 

So I tried this one for breakfast, as the insides of breakfast tacos. I increased the seasonings (eyeballed it) and it came out delicious. I used frozen unsalted "hash brown" potatoes which are basically just already cubed.

 

Crisp Potato and Bacon Casserole

Gourmet | October 2004

1 1/2 pounds boiling potatoes (3 or 4 medium)  

2 teaspoons olive oil  

1 teaspoon finely chopped fresh rosemary  

1/2 teaspoon salt  

1/4 teaspoon black pepper  

5 bacon slices (1/4 pound), cut into 1-inch pieces

 

Put oven rack in middle position and preheat oven to 450°F.
Peel potatoes and cut into 3/4-inch cubes.
Transfer potatoes to a greased 2 1/2-quart shallow baking dish and toss with oil, rosemary, salt, and pepper. Arrange potatoes in 1 layer and scatter bacon on top. Bake until bacon is crisp and potatoes are cooked through and golden around edges, about 35 minutes.
Loosen potatoes with a metal spatula before removing from dish.