Recipe

White Cheddar Eggs Over Potato Cakes Recipe

	Cuzpat / All my dishes 2 months, 4 weeks ago Great tasting Potatoes Cakes Prep:10m Cook:15m Servings:12	Cuzpat
	potatocakes eggs cheese

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Ingredients

4 lrg baking potatoes peeled, grated

3 tsp salt

1 1/4 tsp freshly-ground white pepper

2 tbl olive oil plus

2 tsp olive oil

3/4 cup vegetable oil

1 doz large eggs

3/4 cup half-and-half

1/4 cup chopped green onions

1 tbl chopped fresh parsley leaves

1 tbl butter

1 1/2 cup shredded white Cheddar cheese

Directions

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.

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