Yield: 2 Servings
|2 tablespoons||Vegetable oil|
|350 grams||Medium potatoes; peeled very finely sliced|
|100 grams||Mushrooms minced in the blender|
|3 \N||Spring onions finely chopped|
|2 tablespoons||Parsley, finely chopped|
|3 \N||Eggs; beaten|
|\N \N||Salt and pepper|
|\N \N||Cheddar, finely grated to garnish|
A delightful name for a delightful dish. Kookoo makes a substantial and satisfying meal in its own right, served with just a side-salad.
Grease a large, heavy frying-pan with 2 tsp of the oil and arrange the sliced potatoes over the surface. Season with a little salt and pepper and dribble the rest of the oil over them. Cover with a lid and cook over a very gentle heat for 10 minutes.
Mix the mushrooms, spring onions and parsley into the beaten eggs and season to taste. Pour over the potatoes in the pan, cover again and cook over a low heat for a further 10 minutes.
Slide the kookoo out of the pan on to a platter and serve it cut in wedges. Hand around grated cheese to sprinkle over the top.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias