Lorraine Potatoes

Lorraine Potatoes

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Lorraine Potatoes

Fans of classic quiche Lorraine will go for these smoky, Swiss-cheesy potatoes. Get out the bacon and give it a try!

30 min

prep time

1 hr

total time






8 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces

2 green onions, chopped

1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes

1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese, divided

4 eggs

1 cup half-and-half

1/4 tsp. ground red pepper (cayenne)

1/8 tsp. ground nutmeg


Heat oven to 350°F.

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.

Add onions to reserved drippings in skillet. Cook and stir 1 min. Remove from heat. Add potatoes and bacon; mix well. Spoon half the potato mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with half the cheese. Cover with remaining potato mixture.

Whisk eggs, half-and-half and seasonings until blended; pour over ingredients in baking dish.

Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted.

*AC Nielsen 52-week all outlet sales 6/13/2018
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