Yield: 6 servings
|5 mediums||Potatoes; peeled,thin sliced|
|\N \N||Pepper, black|
|½ cup||Onions, chopped|
|½ cup||Bell peppers, chopped|
|2 cups||Ham; julienned|
|½ cup||Cheddar cheese, shredded|
Melt fat in large skillet. Spread half of the potato slices in skillet and sprinkle with salt and pepper to taste. Top with half the onion and green pepper, sprinkle with seasonings again. Arrange half of meat on top; repeat layers. Cover and look over low heat 20 minutes, or until potatoes are tender.
Break eggs on top; cover and cook until eggs are desired doneness, about 5 minutes.
Remove from heat. Top with cheese and cover a minute or two until cheese starts to melt.
Sylvia's comments: I loved the final result, but not the directions! That 30-minutes of cooking, in MY favorite cast-iron pan and on MY stove, took over 2 hours! When I made it again, I ignored the careful layering and tossed in the potatoes and onions (skipped the bell pepper, my family doesn't like it) over medium heat and scrambled them occasionally to keep them from burning, added ham later, & created little nests to break the eggs into. It still took about 30 minutes for the potatoes and another 30 minutes for the eggs (on Low), but was a low-attention dish. I forgot to add the cheese and it was still delicious.
Posted on GEnie Food & Wine RT Feb 22, 1993 by TEECH [Linda Shogren] From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@...,
, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 12-29-95