Cook from the Book: Egg Dutch and Hashed Brown Potatoes

Egg Dutch

5 eggs
1/4 teaspoon pepper
1 cup milk
1 teaspoon salt
1 heaping tablespoon all purpose flour
2 tablespoons butter
2 cups shredded Colby Cheese
Crumbled cooked bacon for topping

Put the eggs, pepper, milk, salt and flour into ta bowl and beat until the flour is dissolved. Melt the butter in a skillet and cover with a tight lid. When the omelet is cooked halfway through and the bottom is light brown, fold it in half, turn it over with a metal spatula, and finish baking. The omelet is ready when it puffs up and both sides are golden brown. Top with cheese and bacon just before done cooking so that cheese has time to melt.

Hashed Brown Potatoes

4 large red potatoes, peeled
2 4 tablespoons finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil

Cook the potatoes in a pot of boiling water until medium soft. Remove from the water and cool until they are easy to handle. Shred the potatoes into a bowl and toss with the onion, salt and pepper. Heat the butter and oil in a skillet. Pack the potato mixture firmly in the skillet, leaving a 1/2 inch space around the edge. Cook over low heat medium heat for 10-15 minutes, or until the bottom crust is brown. Cut the potato mixture in fourths. Turn each portion over, adding an additional tablespoon of butter or oil if the potatoes stick to the skillet. Cook until brown.

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