| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | All newly t, Vegetables | 4 | Servings | |
INGREDIENTS
| 6 | Potatoes, pared and sliced | |
| Vegetable oil for frying | ||
| 1 | Bunch scallions, sliced | |
| 4 | T | Butter |
| 2 | Eggs | |
| 1 | T | Salt |
| 1 | ds | Paprika |
| 2 | T | Flour |
| 2 | T | Yogurt or sour cream |
| 3 | Eggs | |
| Salt and paprika |
INSTRUCTIONS
Brown potatoes in deep hot oil. Drain. Brown scallions in butter. Add slightly beaten eggs, salt and paprika. Arrange potatoes and scallions in alternate layers and cover with following sauce: Sauce Make a smooth paste of flour and yogurt. Add eggs, salt and paprika, and stir until smooth. Pour over casserole contents and bake in 450 degree oven until brown, about 15 minutes. Makes 4 servings. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997
A Message from our Provider:
“You’re never too young for God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 453
Calories From Fat: 158
Total Fat: 17.8g
Cholesterol: 263mg
Sodium: 1854.7mg
Potassium: 1456.5mg
Carbohydrates: 59.7g
Fiber: 7.3g
Sugar: 2.9g
Protein: 14.9g