Cheddar, Potato, And Egg Pancake

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 teaspoon vegetable oil
• 6 ounces potatoes, pared, thinly sliced, and dried throughly
• 4 ounces sharp cheddar cheese, shredded
• 1 tablespoon chives, chopped
• 1/8 teaspoon mustard powder
• 1/8 teaspoon ground red pepper
• 4 eggs
• 1/8 teaspoon salt

Recipe

• 1 in a 12-inch nonstick skillet that has an oven-safe handle heat oil; brush pan with oil to coat entire bottom.
• 2 spread potato slices over bottom of pan, overlapping slices slightly, using a pancake turner, press slices down.
• 3 cook over medium heat, until potatoes are tender and the underside forms a crisp, brown crust, remove from heat.
• 4 pre heat oven to 350°f.
• 5 in a small bowl combine cheese, chives, mustard, and red pepper; sprinkle over potato crust, leaving a 1/2-inch border all around.
• 6 break 1 egg into small cup and carefully slide onto cheese mixture; repeat with remaining 3 eggs, one at a time, spacing egg evenly.
• 7 sprinkle with salt and bake 5 to 7 minutes or until done to taste. using a spatula, loosen edges of pancake from skillet; slide pancake onto serving plate and cut into wedges.