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.
Serving size: Complete recipe
Calories 1040 Calories from Fat 638
% Daily Value*
Total Fat 76 g117.2%
Saturated Fat 28.9 g144.4%
Trans Fat 0 g
Cholesterol 965.9 mg322%
Sodium 1265.3 mg52.7%
Total Carbohydrates 34 g11.3%
Dietary Fiber 4.2 g16.9%
Sugars 3.2 g
Protein 57 g114.3%
Vitamin A 58.5% Vitamin C 70.7%
Calcium 94.1% Iron 29.3%
*Based on a 2000 Calorie diet