Another Recipe
Made these last night on a whim. Needed to cook a little longer, but other than that, they were very good.
You can find the recipe .
Tasty Hasbrowns and Ham ... and Egg
In a large bowl, mix the grated potatoes, horseradish, flour, onion, 1 egg, and garlic. Strip the rosemary off of the spring and mix in as well. Toss in the ham, and season everything.
Heat a medium to large NON-STICK skillet to medium heat. Add half of the potatoe mixture to the skillet and press down to mash it all together. Cook it until it needs to be flipped. Flip it and continue to cook until it is done. How long is that? I really don't know. But longer than what I cooked it for last night.
Remove the hashbrown from the skillet. Add the remaining potato mixture to the skillet and do the same process all over again.
Remove the hashbrown from the skillet. Pour in your eggs, and lower your heat a bit. While the eggs won't take nearly as long as the potatoes to cook, they will take longer than you may think. Flip the omelet when the time is right.
Place one of the hashbrowns on the serving plate. Sprinkle some cheese on it (or Soy Shreds if you're like me). Place the omelet on top of that, followed by more cheese, and then the last hashbrown. Top everything with more cheese. And serve.
Makes enough for for people to have some left overs.
Let me know what you think.
._._.
You can find the recipe .
Tasty Hasbrowns and Ham ... and Egg
- 7-8 Potatoes, grated (you can mix in some red potatoes, too, but make sure you have enough potatoes to cover the bottom of your skillet twice)
- 1 healthy dollop of freshly made horseradish (hey, it's got to get used some time)
- 1 sprig of rosemary (originally used two, but it was just too much)
- 1-2 tablespoons of flour
- 1 egg, beaten
- 1/2 onion, grated
- 1 tablespoon garlic, minced
- 1 cup (more or less) of chopped ham (some of which goes in the eggs)
- 5 eggs, beaten
- salt and pepper to taste
- some shredded cheese
In a large bowl, mix the grated potatoes, horseradish, flour, onion, 1 egg, and garlic. Strip the rosemary off of the spring and mix in as well. Toss in the ham, and season everything.
Heat a medium to large NON-STICK skillet to medium heat. Add half of the potatoe mixture to the skillet and press down to mash it all together. Cook it until it needs to be flipped. Flip it and continue to cook until it is done. How long is that? I really don't know. But longer than what I cooked it for last night.
Remove the hashbrown from the skillet. Add the remaining potato mixture to the skillet and do the same process all over again.
Remove the hashbrown from the skillet. Pour in your eggs, and lower your heat a bit. While the eggs won't take nearly as long as the potatoes to cook, they will take longer than you may think. Flip the omelet when the time is right.
Place one of the hashbrowns on the serving plate. Sprinkle some cheese on it (or Soy Shreds if you're like me). Place the omelet on top of that, followed by more cheese, and then the last hashbrown. Top everything with more cheese. And serve.
Makes enough for for people to have some left overs.
Let me know what you think.
._._.