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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From Good Food Magazine, March 1986. This is really not a cake, but more like a frittata or a quiche. This can be cut in wedges and alternated with wedges of Spinach Pie on 2 serving plates. Ingredients:
2 lbs potatoes, pared |
1 medium onion |
1/2 cup rolled oats |
4 large eggs, lightly beaten |
1 teaspoon salt |
1/4 teaspoon caraway seed |
1/4 teaspoon fresh ground pepper |
1 tablespoon vegetable oil |
Directions:
1. Grate potatoes and onion using shredding disk of food processor or hand-held grater. Squeeze out excess liquid.
2. Combine potatoes, onion, and remaining ingredients except oil in medium mixing bowl.
3. Heat oil in 10-inch nonstick skillet over medium-high heat. Spread potato mixture evenly in skillet. Reduce heat to medium; cook covered until top is nearly set and bottom lightly browned, 6-8 minutes. Invert cake onto platter and slide back into skillet. Cook until bottom is golden brown, about 4 minutes. Cut into 8 wedges. Transfer to serving plate and serve hot.
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