| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cheese/eggs, Breakfast |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
|
Med. onion, finely chopped (1/2 cup) |
| 5 |
|
Med. potatoes, scrubbed and shredded |
| 3 |
|
Lg. eggs |
| 1 1/2 |
c |
Heavy cream or one 12 0z. can evapotated milk |
| 1/2 |
ts |
Soy sauce |
| 1/2 |
ts |
Dry mustard |
|
|
Fresh ground pepper to taste |
| 1 |
c |
Shredded sharp cheddar cheese |
| 3 |
tb |
Chopped fresh parsley |
|
|
Paprika |
| 2 |
tb |
Grated parmesam cheese |
INSTRUCTIONS
Heat oil in a cast-iron skillet. Add onion and cook until translucent. Add
potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat,
stirring 2 or 3 times until potatoes are translucent and slightly browned.
Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or
blender until smooth. Heat oven to 350^. Remove skillet from heat. Using a
spatula or wooded spoon, press potatoes over bottom and up sides like pie
crust. Pour egg mixture into crust. Sprinkle evenly with cheddau cheese,
chopped parsley, paprika, then parmesan cheese. Bake 40 to 45 minutes until
fillin is set, crust is browned and cheese is bubbly. Cut in wedges to
serve.
Original Poster--Unknown Reformatted for MM:dianeE 6/23/93
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”