Cheddar, Potato, and Egg Pancake |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I started to compile quick and easy recipes for dinner when my husband retired. This is an example. Ingredients:
1 tablespoon vegetable oil |
1 teaspoon vegetable oil |
6 ounces potatoes, pared, thinly sliced, and dried throughly |
4 ounces sharp cheddar cheese, shredded |
1 tablespoon chives, chopped |
1/8 teaspoon mustard powder |
1/8 teaspoon ground red pepper |
4 eggs |
1/8 teaspoon salt |
Directions:
1. In a 12-inch nonstick skillet that has an oven-safe handle heat oil; brush pan with oil to coat entire bottom.
2. Spread potato slices over bottom of pan, overlapping slices slightly, using a pancake turner, press slices down.
3. Cook over medium heat, until potatoes are tender and the underside forms a crisp, brown crust, remove from heat.
4. Pre heat oven to 350°F.
5. In a small bowl combine cheese, chives, mustard, and red pepper; sprinkle over potato crust, leaving a 1/2-inch border all around.
6. Break 1 egg into small cup and carefully slide onto cheese mixture; repeat with remaining 3 eggs, one at a time, spacing egg evenly.
7. Sprinkle with salt and bake 5 to 7 minutes or until done to taste. Using a spatula, loosen edges of pancake from skillet; slide pancake onto serving plate and cut into wedges.
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