°1/2 lb bacon, chopped
°1 medium onion, chopped (1/2 cup)
°1 bag (30 oz) country-grated brown potatoes, thawed, sponged
°2 cups shredded cheddar (8 oz)
°1/4 cup grated Parmesan cheese
°9 large eggs
°1 1/4 cup milk
°1 container (8 oz) sour cream
°1 teaspoon salt
°1 tsp ground mustard
°1/4 tsp pepper
°1/2 cup cornflake or panko breadcrumbs
°2 tablespoons butter or margarine, melted
Heat oven to 350°F. Coat a 13-9-inch (3-quart) glass dish with cooking spray.
In 10-inch skillet, cook bacon and onion over medium-high heat for about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towel.
In a large bowl, combine the bacon mixture, potatoes and cheeses. Pour into the baking dish. In the same bowl, beat the eggs, milk, sour cream, salt, mustard and pepper with a fork or metal whisk until smooth. Pour over potato mixture.
Cook, uncovered, for 35 minutes. In a small bowl, combine the cornflake crumbs and butter. Sprinkle over the saucepan. Cook for another 10 to 15 minutes or until the knife inserted in the centre comes out clean.
Enjoy !