Danish Egg Cake With Sausage
|Boiled potatoes||3 Medium|
|Canned cocktail sausages||18 Ounce|
|Cream||1⁄4 Cup (4 tbs)|
Slice cocktail sausages into same bowl, set aside.
Melt butter in medium skillet, brown potatoes and sausages together.
Add well-beaten eggs mixed with cream.
Cook over slow heat until mixture sets firm in the center.
Turn egg cake out onto a hot platter.
Garnish with green pepper and tomato wedges.