| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Breakfast, Brunch |
4 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes; scrubbed and grated, peel and all |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; finely chopped |
| 3 |
lg |
Eggs |
| 1 1/2 |
c |
Cream |
| 1/2 |
ts |
Soy sauce |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Black pepper |
| 1 |
c |
Shredded cheddar cheese |
| 3 |
tb |
Chopped fresh parsley |
|
|
Paprika; for garnish |
|
|
Grated Parmesan cheese; for topping |
INSTRUCTIONS
Preheat oven to 350° F. In a 9-inch cast iron or other ovenproof skillet,
saute onion in vegetable oil. When onion is tender, add grated potatoes.
Cover skillet and cook over low heat until potatoes are clear and slightly
browned, about 5 minutes.
Meanwhile, in a food processor or blender, combine eggs, cream, soy sauce,
mustard and black pepper. Blend until smooth. When potatoes are done,
remove from heat. Press the cooked, grated potatoes to the bottom and edges
of skillet with the back of a wooden spoon, shaping into a crust. Pour
filling into crust and sprinkle with cheddar cheese, parsley, paprika and
Parmesan cheese. Bake for 35 to 40 minutes or until filling is set, crust
is browned and cheese is bubbly. Cut into wedges to serve.
Recipe by: Prodigy Food & Wine Board
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
7, 1998
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