Cheddar, Potato, And Egg Pancake Recipe
Ingredients
| 1 tablespoon plus | ||
| Vegetable oil | 1 Teaspoon | |
| 6 ounces thinly sliced pared potatoes, thoroughly dried with paper towels | ||
| 4 ounces sharp Cheddar cheese, coarsely shredded | ||
| Chives | 1 Tablespoon, chopped | |
| 1/8 teaspoon powdered mustard | ||
| Ground red pepper | 1 Dash | |
| Eggs | 4 standard | |
| Salt | 1/8 Teaspoon | |
Directions
In 12-inch nonstick skillet that has an oven-safe or removable handle heat oil; brush pan with oil to coat entire bottom.
Spread potato slices over bottom of pan, overlapping slices slightly; using a pancake turner, press slices down.
Cook over medium heat, occasionally pressing down with turner but not stirring, until potatoes are tender and underside forms a crisp, brown crust; remove from heat.
Preheat oven to 350°F.
In small bowl combine cheese, chives, mustard, and red pepper; sprinkle over potato crust, leaving a 1/2-inch border all around.
Break 1 egg into small cup and carefully slide egg onto cheese mixture; repeat with remaining 3 eggs, 1 at a time, spacing eggs evenly.
Sprinkle eggs with salt and bake for 5 to 7 minutes or until done to taste.
Using spatula, loosen edges of pancake from skillet; slide pancake onto serving plate and cut into wedges.
Spread potato slices over bottom of pan, overlapping slices slightly; using a pancake turner, press slices down.
Cook over medium heat, occasionally pressing down with turner but not stirring, until potatoes are tender and underside forms a crisp, brown crust; remove from heat.
Preheat oven to 350°F.
In small bowl combine cheese, chives, mustard, and red pepper; sprinkle over potato crust, leaving a 1/2-inch border all around.
Break 1 egg into small cup and carefully slide egg onto cheese mixture; repeat with remaining 3 eggs, 1 at a time, spacing eggs evenly.
Sprinkle eggs with salt and bake for 5 to 7 minutes or until done to taste.
Using spatula, loosen edges of pancake from skillet; slide pancake onto serving plate and cut into wedges.
Chef
