Need the recipe for potatoe and egg dish?!
Need the recipe for potatoe and egg dish?
i remember that the potatoes are sauteed and then eggs are added and then it cooks for a little bit.
i'm thinking... and i could be waaay off base, that it was a german dish.
Answers: INGREDIENTS
2 tablespoons olive oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
salt and pepper to taste
DIRECTIONS
Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving. You can do hash browed potatoes on the bottom of a baking dish, then add onion, bell pepper, breakfast meat, and eggs and cook in the oven 400 for about 15 mins. RANCH HOUSE EGG-POTATO SKILLET
1/4 c. butter
1 qt. sliced, peeled potatoes
1 lg. onion, halved, sliced lengthwise
Salt and pepper to taste
5 eggs, slightly beaten
2 tbsp. chopped parsley
Melt butter in skillet. Add potatoes and onion. Lift and turn potatoes and onions to coat with butter. Saute, turning a few minutes. Season with salt and pepper; cover and continue cooking, turning several] times until potatoes are browned and tender. Pour eggs over top and sprinkle with parsley. Cover and cook over low heat 5-10 minutes, or until eggs are set. 4-5 servings. This is an early german recipe.
The Pennsylvania Dutch fried potatoes, then added eggs and scrambled it all together. This easy version makes a filling main dish. For a complete meal, add a tossed green or fruit salad.
? 1 to 2 tablespoons cooking oil
? 4 medium potatoes, cooked and sliced (about 3 cups slices)
? 1 medium onion, sliced
? 1 tablespoon snipped fresh parsley or 1 teaspoon parsley flakes
? 1/2 teaspoon paprika
? 8 eggs
? 1/2 cup milk
? 1 teaspoon salt, optional
? 1/4 teaspoon pepper
In large skillet over medium-high heat cook potatoes, onion, parsley and paprika in hot oil, stirring occasionally, until potatoes begin to brown and onion is tender, about 5 to 7 minutes. Reduce heat to medium. Meanwhile, beat together eggs, milk, salt, if desired, and pepper. Pour egg mixture over potato mixture. As eggs begin to set, gently draw pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened, but do not stir constantly. Cook until no visible liquid egg remains.