How to make it

  • Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Get them as dry as possible. Unwrap and put the potatoes in a large mixing bowl. Add 2 teaspoons of the salt, 1 teaspoon of the white pepper, and the olive oil and toss to mix well. Form the mixture into 12 small cakes about 3 inches in diameter and 1 inch thick.
  • Heat the vegetable oil in a 10- or 12-inch nonstick skillet over medium-high heat until it"s hot but not smoking. Fry the cakes, several at a time, until they are golden brown and cooked through, about 4 minutes on each side. Drain on paper towels and keep warm.
  • Pour off the oil and wipe the skillet clean. Set aside.
  • In a large mixing bowl, whisk the eggs until frothy, about 1 minute. Add the remaining teaspoon salt, the remaining 1/4 teaspoon white pepper, half-and-half, green onions, and parsley. Whisk to blend.
  • In the skillet, heat the butter over medium heat for 1 minute. Add the egg mixture. Using a wooden spoon, stir the eggs and cook until the mixture sets slightly, but is still soft, 7 to 8 minutes. Cook 2 to 3 minutes longer if firmer eggs are desired. Add the cheese, stir gently for about 30 seconds, and remove from heat. Continue stirring the mixture until the cheese melts completely.
  • To serve, top each potato cake with an equal portion of the eggs. Serve warm.

Reviews & Comments 3

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    " It was excellent "
    mrsc543 ate it and said...
    They sound great to me! Yum.
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    " It was excellent "
    hot_it_up ate it and said...
    sounds great, I also like to melt provolone cheese on a potato cake and top with a over easy egg.\0

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    " It was excellent "
    valinkenmore ate it and said...
    These sound yummy! Thanks for the post.
    Was this review helpful? Yes Flag

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