Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

This hearty casserole will warm the hearts and bellies of the whole family. Use boiling potatoes, like Yukon Gold, for recipes like this one, where you want the potato to retain its shape when cooked.

Serves 6–8

2 strips bacon

3 medium Yukon Gold or white potatoes, cut into ½-inch dice (about 3 cups)

1 medium onion, diced

1 red pepper, diced

Salt and black pepper

8 large eggs

1 cup whole milk

2 cups cheddar cheese, shredded

1. Preheat oven to 350°F. Lightly oil a 9-by-13-inch baking pan.

2. Cook bacon in a large heavy skillet over medium-low heat until crisp. Drain on a paper towel–lined plate; crumble. Add potatoes, onions and red peppers to drippings in the pan; season with salt and pepper and cook 12 minutes, until golden and softened, stirring often. (Potatoes will not be completely cooked.)

3. In a large bowl, whisk eggs, milk, salt and pepper until thoroughly blended. Stir in cheese, crumbled bacon and potato mixture from the skillet. Pour mixture into prepared baking pan. Bake 40 minutes, or until the eggs are firm and the top is golden.

MAKE-AHEAD TIP: You can prepare the recipe just to the point of baking, cover and refrigerate for up to 24 hours. Let stand for 30 minutes at room temperature before baking.

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Autumn Corn Johnnycakes

These savory cakes make a special breakfast treat with maple syrup, or a change-of-pace dinner served with sausage links.

Makes about 14

2 large eggs

4 large ears corn

½ cup Monterey Jack cheese, shredded

½ cup whole milk

2 tablespoons fresh chives, chopped

3 tablespoons unsalted butter, melted and divided

1 cup all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

Garnishes

Butter

Maple syrup

1. Preheat oven to 200°F. Place a baking sheet in the oven to warm. In a large bowl, whisk eggs until blended. Using a box grater set inside the same bowl, grate the corn kernels into the bowl with the eggs. Fold in cheese, milk, chives and 2 tablespoons of the melted butter until combined. Fold in flour, baking soda and salt until blended.

2. Heat remaining tablespoon of melted butter in a large nonstick skillet over medium heat. Working in batches, drop batter in ¼ cupfuls into the hot pan. Cook for 5 minutes, flipping once, until lightly browned on both sides. Transfer cakes to the warmed sheet in the oven. Repeat with the remaining batter. Serve with butter and syrup.

TIP: If your corn is super-fresh, it will release its sweet juices when grated—adding extra flavor to the cakes.

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Sweet Potato Hash with Italian Sausage

This hash is endlessly adaptable. Use any cheese you like. Omit the sausage or eggs if you don’t want them. Anyway you make it—you’ll love it.

Serves 4

2 large sweet potatoes (about 2 pounds), peeled and cut into small dice

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium onion, thinly sliced

3 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

½ teaspoon paprika

Salt and black pepper

8 ounces sweet Italian sausage, removed from casing and crumbled

4 large eggs

1 cup cheddar cheese, shredded

1. Place diced sweet potatoes in a shallow, microwave-safe bowl with just enough water to barely cover. Cover bowl and microwave 4 minutes, until tender. Drain.

2. Preheat oven to 400°F. Warm oil and butter in a large cast-iron or heavy skillet over medium heat. Add onions, garlic, rosemary, paprika and drained potatoes. Season with salt and pepper and cook 10 minutes, until tender, stirring. Increase heat to medium-high; cook 5 more minutes, until crisp and cooked through, stirring often.

3. Meanwhile, in a medium skillet over medium-high heat, cook the sausage 10 minutes, until browned and starting to crisp. Drain any excess fat.

4. Mound sausage in the center of the hash in the cast-iron skillet. Make four wells in the hash and crack an egg into each well. Sprinkle with salt and pepper. Transfer to oven; bake 10 minutes, until potatoes are hot and eggs are baked through. Sprinkle with cheese.

TIP: You can substitute dried rosemary for fresh, just use half as much.

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Cast-Iron Skillet Buttermilk Cornbread

It’s so easy to bake and serve this homey cornbread in a rustic cast-iron skillet. If you don’t own one, use a 9-inch cake pan.

Serves 8

1 cup all-purpose flour

¾ cup cornmeal

1 tablespoon baking powder

2 teaspoons salt

1 cup buttermilk

4 tablespoons unsalted butter, melted, plus 1 tablespoon for pan

¼ cup pure maple syrup or honey

1 large egg

1½ cups corn kernels

¾ cup cheddar cheese, grated, plus extra for topping

2 tablespoons fresh chives, chopped

1. Preheat oven to 350°F. Place a 9-inch cast-iron skillet in the oven to warm.