I'm a bacon fanatic! I'm 70 years old and thought I had seen, tried every bacon dish known to mankind. Well, you got me & got me good. That dish is to die for.3 of my favourite foods Bacon, Potatoes & cheese in 1 dish. WOW!
Loved it, however my Husband likes crisp bacon so the next time I made it after draining and turning it out, I put it under the broiler for a bit to crisp up the bottom some. Then just flip right side up for Yummyness!!
I sure wish I could go to Prince Edward Island it seems like it'd be a good place to hide out and wait for God to call me home. I love watching Mike Smith videos it just seems so peaceful you can allow your mind to shift in the neutral and relax while you watch it.
I'm cooking this but using the charcoal grill as the oven!!!...Mmmmmmm!!!..I can taste it now!!! My poor neighbours are going to be drooling and Facebook friends too!!!..
First off Chef Michael, you are so adorable and I would give you a big hug if I were in your neck of the woods. I can't wait to make this the next time I have some guests over. It looks delightful. Thank you for such a bon bon of a dish. P.S. I love your mason jar spice rack.
Yeah there's just something about his demeanour/persona that seems to resonate. I always thought he was filming from British Columbia when I watch his show on cable TV. Quite surprised it's from P.E.I.
This video showed up on my Facebook.. It looked so scrumptious that I HAD to try it. I sure am glad that I did. I made it tonight, but substituted Colby Jack cheese, as that is what I had available. absolutely delicious.
while the original recipe is ok, we cooked it again today and added the following: Added chives and garlic to each layer. also due to the grease build-up, we bought an aluminum pie pan, poked holes in it and put on top of a bowl. when then placed it in an Aluminium Turkey baster to collect the grease. These additions made it a far more tangy explosive taste.
LOL, your giving away our cook secrets with the parchment lol. I really enjoyed your potato episode, ive had the same bags come into our restaurant in Ontario. Thanks Chef.
I did this in a cast iron frying pan, no parchment and put a spatula underneath once out of the oven so it wouldn't stick and all the bacon came out crispy!
+Virginia TheNurse What kind of back did you use? You need to keep an eye on what you bake because not always will it turn out how you are told or show.
The only thing I would change is laying bacon inside the potato/cheddar tiers and adding a second bacon 'crust'. Much more satisfying bacon to not bacon ratio. ^^
Just continuing proof that bacon makes nearly everything better. The only thing I have found thus far it makes worse is a Bloody Mary, or for the non-US viewers a Caesar.
+Kevin Dunaway The one he was using look to be about 12 to 14 inches, but I don't think it matters on the size of the pan unless you want to be picky about it to follow him or to just make it easier so you can get the bacon to be half in and half out of the pan.
What happens to all of the bacon fat? does it just stay in the pie and you end up eating it? if that's the case my stomach pains after eating it would be unbearable
It looked like he drained the pan before inverting out the tart. If you do that while it's still hot, and then turn out the tart onto a stack of paper towels, most of the bacon grease should be gone.
+Shayne Brawner Not every oven really cooks the same and believe it or not the elevation you are at can affect how it turns out. Its always best to practice first and keep an eye on what you cook/bake. Never leave your food alone.
Sorry, I hate soggy bacon...maybe some broiler action but still? 2.5 hours of baking? I could pan fry those ingredients in 30 mins and have CRISPY bacon and browned potatoes covered in perfectly melted cheddar. This looked VERY unappetizing to me.
Seriously he is great chef but now really am suspicious, the writing on his chalkboards are really neat and you never see him writing it, and this intro made it look even more suspicious, now I really think he has a stunt double writer, the never show a full shot of him writing his things on the board, I am sure no on would judge his writing..why use a stand in?
I add broccoli and since this thing is so filling I eat it in the morning with an egg on top. This recipe has been a favorite with my family.
This is the most mind blowing dishes on the planet! Absolutely scrumptious!
I'm a bacon fanatic! I'm 70 years old and thought I had seen, tried every bacon dish known to mankind. Well, you got me & got me good. That dish is to die for.3 of my favourite foods Bacon, Potatoes & cheese in 1 dish. WOW!
Hey are you still there
Micheal Smith is a great inspiration for us amatuar cooks! Dont hesitate to buy his cookbooks. They are asvesome !
Loved it, however my Husband likes crisp bacon so the next time I made it after draining and turning it out, I put it under the broiler for a bit to crisp up the bottom some. Then just flip right side up for Yummyness!!
This video is now trending on Facebook. Bravo for this bacon loves around the world. :)
I am SO going to make this, though I think I may add thinly-sliced onion to the mix. Thank you Chef, for sharing.
I sure wish I could go to Prince Edward Island it seems like it'd be a good place to hide out and wait for God to call me home. I love watching Mike Smith videos it just seems so peaceful you can allow your mind to shift in the neutral and relax while you watch it.
That is his writing...he has signed a book for me and it looks the exact same. Beautiful writing!
God bless Canada from an American.
I'm cooking this but using the charcoal grill as the oven!!!...Mmmmmmm!!!..I can taste it now!!! My poor neighbours are going to be drooling and Facebook friends too!!!..
First off Chef Michael, you are so adorable and I would give you a big hug if I were in your neck of the woods.
I can't wait to make this the next time I have some guests over. It looks delightful. Thank you for such a bon bon of a dish.
P.S. I love your mason jar spice rack.
i love this guy
Yeah there's just something about his demeanour/persona that seems to resonate. I always thought he was filming from British Columbia when I watch his show on cable TV. Quite surprised it's from P.E.I.
I suffered a heart attack before the video was even done!
edjucat me too but it was worth it!
I got diabetes by watching this. But I am still drooling and want more :-)
thats awesome Michael! keep them coming, definitely trying this tonight.
This video showed up on my Facebook.. It looked so scrumptious that I HAD to try it. I sure am glad that I did. I made it tonight, but substituted Colby Jack cheese, as that is what I had available. absolutely delicious.
+Parmesana Like he said, you can use what ever cheese you think is best. Just keep in mind not all cheese comes out soft and gooey.
This was delicious. family loved it. easy to make.
while the original recipe is ok, we cooked it again today and added the following:
Added chives and garlic to each layer.
also due to the grease build-up, we bought an aluminum pie pan, poked holes in it and put on top of a bowl. when then placed it in an Aluminium Turkey baster to collect the grease.
These additions made it a far more tangy explosive taste.
+MechPorn Online its good but like anything with potatoes and bacon. it needs white onions.
LOL, your giving away our cook secrets with the parchment lol. I really enjoyed your potato episode, ive had the same bags come into our restaurant in Ontario. Thanks Chef.
This is so good, I showed it to my dad as a joke... he ended up making it... its really good... wouldnt want to have it every day haha
Glory Be to God!!!! Halleluah!!!! Amen!!
This looks sooooo good.
I have to try this!
just made this for the first time today. & OMG amazing!!!!!!!!!!!!!!!!!!!!!!!!!1
This is in my oven cooking now. I had to make it after watching this video!!
i think some onion and bell pepper or other type of pepper would add flavour and give it some colour
I subscribed after the oiled parchment pan flip.
You are the best!
Thank , I now have to make this once a week. We love to.
This man is a food making god.
This looks so good
I did this in a cast iron frying pan, no parchment and put a spatula underneath once out of the oven so it wouldn't stick and all the bacon came out crispy!
+Virginia TheNurse What kind of back did you use? You need to keep an eye on what you bake because not always will it turn out how you are told or show.
+Virginia TheNurse Oh, yes, excellent suggestion!
Looks delish.
The only thing I would change is laying bacon inside the potato/cheddar tiers and adding a second bacon 'crust'. Much more satisfying bacon to not bacon ratio. ^^
+Ed Eranged That would take longer for cooking, maybe 15 or 20 minutes depends on the type of bacon and you may end up with burnt bacon.
I beat some onion and bellpepper would be good too
"i've got one of those top secret television oven..."
how can anybody dislike this :(
Did anyone ever find his recipe balloon?
Just continuing proof that bacon makes nearly everything better. The only thing I have found thus far it makes worse is a Bloody Mary, or for the non-US viewers a Caesar.
This guy is good!
This guy probably makes awesome bongs.
my heart just stopped.
I'm in love! 😂
one word: yes.
This guy is gorgeous. Slay.
I was about to try this, but then I saw that it needs to cook for 2 hours. Can't quite do that at midnight!
That's it. I'm subscribed.
ZOMG I must make this!!!
Ok. Off to the shops to buy some bacon.
What about some eggs onions?
Oh the days when bacon packs were a pound
good shit bro
I'm going to die, a fat happy man!
Have you ever tried this but added caramelizing the bacon? I'm wondering if the brown sugar and cinnamon would fight the cheese flavor.
+Fro2 If you are going to caramelize the bacon go lighter on the pepper or experiment with it to your preference.
What type of bacon should I use for this?
Da vidis ti sta je musaka :D kaki potato bacon cheddar tart :D
Can this be done by shedding the potatoes too?
I might try this with a drizzle of heavy cream over the filler.
Now i feel like visiting Prince Edward island :D
Love PEI.
What size pan...8 inch...or?
It looks like he is using the regular PC bacon.
that paper use ?
What size pan? I'm not a chef so I don't know the size of a saute pan.
+Kevin Dunaway The one he was using look to be about 12 to 14 inches, but I don't think it matters on the size of the pan unless you want to be picky about it to follow him or to just make it easier so you can get the bacon to be half in and half out of the pan.
If you eat that, your heart will stop for sure.
i think he can do like mum
Pure food porn, man; good job! ;)
This guy scares the crap out of me, especially when he picks up those knives. I think he could get a part as a serial killer.
2021 December.
AMMM Good
has anyone tried it with sweet potato?
+jennifer Heuthe Probably best to go with honey smoked bacon if you do and go lighter on the salt and pepper. cheese would still be to preference.
+jennifer Heuthe try yams and mashmellow in the middle and a maplesyrup glaze over the bacon crust
@GalacticGravy twice
What happens to all of the bacon fat? does it just stay in the pie and you end up eating it? if that's the case my stomach pains after eating it would be unbearable
It looked like he drained the pan before inverting out the tart. If you do that while it's still hot, and then turn out the tart onto a stack of paper towels, most of the bacon grease should be gone.
fill it with potatoes unions and mushrooms instead ; - ;
the best way to enjoy a potato is to fire it at someone with a potato gun
I do not like cheese Can I make this With eggs
did anyone say death?
I came.
Just wanna say lining the pan with bacon very hard and frustrating. I think it'll be worth it though
+robert michelsen Its only hard and frustrating if you screw up.
To provide meaningful employment to someone in an economically depressed region?
that looks kinda gross. the bacon looks soggy on the bottom and burnt on the top
Bacon Reddit.
Potatoes too thick, bacon undercooked, oven needed to be hotter.
+Shayne Brawner Not every oven really cooks the same and believe it or not the elevation you are at can affect how it turns out. Its always best to practice first and keep an eye on what you cook/bake. Never leave your food alone.
Sorry, I hate soggy bacon...maybe some broiler action but still? 2.5 hours of baking? I could pan fry those ingredients in 30 mins and have CRISPY bacon and browned potatoes covered in perfectly melted cheddar. This looked VERY unappetizing to me.
Seriously he is great chef but now really am suspicious, the writing on his chalkboards are really neat and you never see him writing it, and this intro made it look even more suspicious, now I really think he has a stunt double writer, the never show a full shot of him writing his things on the board, I am sure no on would judge his writing..why use a stand in?
QUIT moving the camera - it might stop taking your attention from the food