Parrot cassarole.



5 yellow squash

2 zucchini

2 potatoes

two slices of hog jowl or better with thick cut bacon or ham

3 Tbsp  olive oil

1 to 2 onion

4 eggs

1/4 cup of heavy cream

1 cup of mixed cheeses

salt

pepper
garlic

onion powder

thyme

 

 

 

Slice all vegetables into thin rounds like for potato chips. Slice onions into rings. Fry the hog jowl to release juices in a large frying pan. Remove with a slotted spoon. Add 2 of the 3 table spoons of oil.

 Then fry onions and potatoes together. Remove to casserole dish.

Add the hog jowl back to pan with last table spoon of olive oil. Then fry the squash and zucchini with hog jowl, until soft.  Add seasoning while squash are cooking. Remove with slotted spoon to casserole dish. Careful not to get any excess water in dish.

Whip eggs with heavy cream.  Pour over casserole dish with cheese and mix well. Careful not to break up squashes but coating everything.   Bake in oven for 30 minutes at 350 degrees. Then enjoy!