Recipes
Our
Recipes
Night before:
Parboil potful of peeled pototoes about 20 minutes. Cool somewhat and grate
with box grater.
Chop finely one onion.
Grate a cup or two of Swiss cheese.
In the morning:
Melt a couple tablespoons of butter with equal oil. Add potato-onion-cheese
mixture. Salt well and grate pepper. Fry over med-high heat, lifting the browned
bottoms up and flipping, to distribute browned, crunchy areas evenly, without
mushing the potato gratings. When evenly browned (about 15 minutes), press tightly
into pan. Sprinkle a few tablespoons of water on top and cover. Cook about 15
minutes more, med heat.
To serve, flip onto dish or onto small cutting board, crunchiest side up. Cut into wedges. Serve two wedges per plate (overlapping just be be decorative).
We serve this with an asparagus fritata, a vegetarian meal.
-- Rog & Jim, Toronto Downtown Bed and Breakfast
===========================
Glenda Carter Wyndswept B&B, Jasper East,Ab.Ca. www.wyndswept.com adds the following:
Bob here does same and uses it as a crust and bakes an egg in middle, he squishes it in Texas mufifn tins and fills it with egg, cheese, fresh basil etc. Bob mixes it all together and presses it inside shape of big muffin tin, use the big Texas tins, then cuts up some basil, drops a few little peices of sun dried tomaotes soaked in oil so they are soft,( you know the ones you buy in jars, we use them lots) adds an egg, dribbles on some shredded cheese and a tiny bit of cream and bakes about 20 min or so at about 350. Something like that. Then if you have sparyed the pan good with PAM they slip out right side up, put on plate with back bacon, pretty scoop of Whiskey bread pudding, few little tomaotes, chocloate sprinkled over edge of pudding on side so doesn't run into food.
He uses big flat white plates so can decorate lots.On top of egg he places a chive flower.
Back to Canada Bed and Breakfast Hosts' Recipes Index