Eggy potatoey
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3-4 large potatoes, peeled, boiled, drained | ||
| 2 | tablespoons | Butter |
| ¼ | cup | Milk, approx. |
| S&P, to taste | ||
| 4 | Eggs | |
| Minced ham | ||
| Minced green onion, optional | ||
| Grated cheddar cheese, optional | ||
Directions
TOPPINGS
Mash together the pots, butter, milk, and S&P. Heap into a buttered [8" square] casserole. Make 4 deep holes in the surface of potatoes. Break an egg into each hole. Top with ham, green onion, and cheese. Bake at 350F, about 25min.
Notes: Make this in individual souffle or casserole dishes. All sorts of toppings can be used.
Recipe by: Too Many Tomatoes ... by Burrows & Myers Posted to EAT-L Digest 09 Mar 97 by Kaye Sykes <kaye_sykes@...> on Mar 10, 1997