"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Catherine's Potato Cake Recipe

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This recipe for Catherine's Potato Cake, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catherine Gilbert


4 large Idaho potatoes
1 small onion
1/2 green bell pepper
4 eggs
Salt and pepper to taste
2 Tablespoons oil
2 Tablespoons butter

Peel and thinly slice potatoes. Chop the onion and green pepper.
Scramble the eggs in a small bowl.
Heat the oil and butter in a 10" skillet over medium heat setting.
Once the oil and butter are hot, add the potatoes and cook until lightly browned.
Add the onions and peppers to the skillet and cook 3 to 4 minutes until the onion softens.
Add salt and pepper, to taste. Lower the heat.
Pour the egg over the potatoes and shake the skillet to coat all the potatoes.
Cover and cook until eggs on the bottom are cooked.
Slide the potato cake onto a dinner plate. Invert the plate and drop the cake uncooked side down.
Cook a few minutes more with the lid on until the eggs have completely cooked.
Slice into wedges and enjoy.

Personal Notes:
Personal Notes:
Mom used to make these when we were little and I never outgrew them. I still make them occasionally and they always remind me of Mom.




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