Submitted by: Adrienne
Potatoes, grated (make sure to use a grater with large holes)
Eggs (about 2 per person for adults)
Sausage, diced and cooked
Sundried Tomatoes
Cheddar cheese, grated
Tip: besides the eggs, potatoes and cheese, you can really use anything you want in this. You could use carmelized onions, pepperoni, ham, normal tomatoes, herbs, etc.
Note: use directions for EACH "pancake" or just do it all at once for more of a scrambled look.
Beat eggs in a bowl, adding a little milk if you want. Cook grated potatoes on medium heat for up to 1 minute. Add eggs to the potatoes, mixing together. Add all other desired ingredients except cheese. Pat into a "pancake" and cook both sides, making sure the egg isn't runny. Grate cheese on top just before taking out of the skillet. Serve immediately.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Sunday, September 7, 2008
Wednesday, September 3, 2008
Rachael Ray's Green Eggs & Ham with Potato Pancakes
Submitted by: Adrienne
Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk
Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.
Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil
Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.
Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk
Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.
Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil
Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.
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