"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Potato, Onion Egg Bake Recipe

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This recipe for Potato, Onion Egg Bake, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Gregson
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Yukon Gold Potatoes, grated, (or pre-grated frozen hash browns)
3 cups mushrooms (any kind)
1 onion grated or cut into small slices
1 garlic clove
1 tbs rosemary
eggs (the number depends on the number that each person wants or how many you have eating)
salt and pepper to taste

Directions:
Directions:
Grate potatoes, put in cold water. Cook with 4 tbs olive oil mushrooms, onion and garlic, rosemary, salt and pepper in a large oven proof skillet. Add grated potatoes (fresh or frozen), and cook till the potatoes are tender. Once the potatoes are cooked, break raw eggs into the potato mixture (make small nests, into the potatoes, place an egg into each nest.) Place the oven proof skillet into a 350 oven. Cook to desired firmness of the eggs, remove from heat, sprinkle with grated cheddar cheese, return to oven to melt-serve immediately.

Personal Notes:
Personal Notes:
We have this Christmas morning--you can make the potato mixture Christmas Eve. Refrigerate, and then Christmas morning reheat potatoes, and then add eggs, and continue as above.

 

 

 

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