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Potato: Shredded Potato Cake With Egg, Cheese & Bacon

Source of Recipe

e-cookbooks.net


List of Ingredients

1/2 pound slab or other good bacon, cut into 1/4-inch chunks
3 or 4 potatoes, about 1 1/2 pounds
Salt and pepper to taste
At least 1 cup shredded cheese, like Gruyère, Emmenthal or Cheddar
6 to 8 eggs



Recipe

1. Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).

2. When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.

3. Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.

Yield: 4 to 8 servings.