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Cheddar, Potato, And Egg Pancake

Diet.Guru's picture
Ingredients
  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
  Eggs 4
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake

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