This recipe comes to us from Kimberly Dungan.

This is using an 8x8 casserole dish: Just add the appropriate amounts to all the ingredients to make a larger dish. Fill your casserole dish with potatoes (line them up to fill it so you know how many to use). Peel and boil the potatoes (cutting them into small chunks will allow faster cooking). Drain the potatoes and put them onto a cookie sheet Bake for ten minutes (not any more ­ they will get a hard crust otherwise) in a 375 degree oven. After taking them out of the oven, put into a large mixing bowl, set aside.

Chop ½ onion and 3 slices of Fat Free Jennie-O Turkey bacon (or regular bacon) into small pieces. Sprinkle garlic (to taste ­ about 1 tbsp), 2 tbsp. of cumin over onion and bacon and sauté for 1-2 minutes on high in a tbsp. of olive oil. Remove from heat and add 1-2 tbsp. of butter to melt over top.

Mash the potatoes with ¼-½ cup of plain rice milk and 3 slices of Veggie Slices pepper jack cheese. Add 2 tbsp. Dijon Mustard Add the onion mixture. Mash together Put into casserole dish and bake for 30 minutes (same 375F degree oven).

If you make a double recipe or have extra, add egg to mixture, make into patties and fry in olive oil until crisp edges for breakfast! Options: Use ¼ cup cream instead of rice milk and cheese Use Anaheim roasted peppers and Chipotle peppers (a smoky mix of sauce and peppers) instead of bacon (this is quite hot) Or, use squash instead of peppers. Also, could make with skin-on potatoes.

Breakfast options: Instead of egg, make into patties and coat with white rice flour, fry in olive oil

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