Danish Egg Cake With Sausage
|Boiled potatoes||3 Medium, sliced|
|Canned cocktail sausages||8 Ounce|
|Cream||1⁄4 Cup (4 tbs)|
|Green pepper||1 (For Garnishing)|
|Tomatoes||2 (For Garnishing)|
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.