| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Peeled garlic clove |
| 1 |
tb |
Softened butter |
| 1/2 |
c |
Finely sliced onions cooked in |
| 2 |
tb |
Olive oil |
| 4 |
oz |
Black Forest ham cut into fine dice |
| 4 |
oz |
Grated Swiss cheese |
| 4 |
lg |
Eggs lightly beaten |
| 1/4 |
c |
Half and half or light cream |
| 3/4 |
lb |
Yukon Gold potatoes; peeled and grated |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Butter; cut into small pieces |
INSTRUCTIONS
Preheat oven to 375 degrees. Rub a 2 quart baking dish with cut clove of
garlic and rub it with butter. In a mixing bowl combine the cooked onions
with ham cheese, eggs and cream.
A handful at a time, squeeze out the water from the potatoes and stir the
potatoes into the eggs. Season with salt and pepper.
Transfer mixture to prepared baking pan. Dot with butter and bake for 40 or
45 minutes or until top is nicely browned.
Yield: 4 to 6 servings
NOTES : Serve hot or warm with a green been salad.
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 28,
1998
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