Cheddar, Potato, And Egg Pancake
|Vegetable oil||4 Teaspoon|
|Pared potatoes||6 Ounce|
|Sharp cheddar cheese||4 Ounce|
|Chopped chives||1 Tablespoon|
|Powdered mustard||1⁄8 Teaspoon|
|Ground red pepper||1 Dash|
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 350Â°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.