Created by jclawson
, Thursday, 02 December 2010
Make a quart of oysters into a one-dish meal for six by adding potatoes, vegetables, and just enough bacon for a punch of flavor.
4 to 5 slices bacon, cut up and fried
3 to 4 medium red potatoes, scrubbed and cut into chunks
1 medium onion, diced
2 to 3 shallots, finely cut up
1 small red sweet pepper, diced
1 small green sweet pepper, diced
1 quart shucked oysters, drained
Fry the bacon in a large skillet, gradually adding the potatoes, onion, shallots, and peppers until the vegetables are limp. Potatoes need not be done through. Pour off the excess bacon fat and arrange the bacon-vegetable mixture in a 9-inch-by-13-inch casserole. (If the casserole is being made ahead of time, cover and chill before adding the oysters. They can be added any time after the potato mixture cools down.)
To proceed, cut the oysters in half if they are very large. Arrange the oysters evenly atop the potato mixture. Melt the butter in the skillet and drizzle it over the casserole. Cover with foil and bake at 350 degrees for 20 to 30 minutes. The oysters should be done through and the potatoes tender. Spoon onto plates and serve with hot corn sticks, spinach salad, and carrot cake with cream cheese frosting. You can pass salt at the table, but don’t add salt as you cook, because the bacon, oysters, and butter may contribute all the salt you need. Some people like to shake hot pepper sauce on this dish.