Tinfoil Chef

Preheat the oven to 350 and Start with 4 medium potatoes sliced thin. You can peel them if you like however I like leaving the skins on and just washing them thoroghly. Sprinkly the potatoes with salt, pepper & nutmeg.

Heat up three tablespoons of bacon fat in a sillet and add the potatoes. Cook them until browned and tender, stirring frequently.

The original recipe calls for greasing a 1 quart casserole but insted, I would use a non-stick cooking spray because I don’t want to add any unnecessary grease to food if I can help it.

Spread the potatoes in the casserole dish and sprinkle a half cup of cheese on it. This is another place where I’d prefer to move away from the original, and use Cheddar or Monterrey Jack instead of American cheese. I’d probalby also use more than half a cup.

Now you break four eggs carefully on top of the cheese and cover with 3/4 cup of evaporated milk.

Bake this for 15 to 20 minutes or until the eggs are done.

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