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“I started to compile quick and easy recipes for dinner when my husband retired. This is an example.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 12-inch nonstick skillet that has an oven-safe handle heat oil; brush pan with oil to coat entire bottom.
  2. Spread potato slices over bottom of pan, overlapping slices slightly, using a pancake turner, press slices down.
  3. Cook over medium heat, until potatoes are tender and the underside forms a crisp, brown crust, remove from heat.
  4. Pre heat oven to 350°F.
  5. In a small bowl combine cheese, chives, mustard, and red pepper; sprinkle over potato crust, leaving a 1/2-inch border all around.
  6. Break 1 egg into small cup and carefully slide onto cheese mixture; repeat with remaining 3 eggs, one at a time, spacing egg evenly.
  7. Sprinkle with salt and bake 5 to 7 minutes or until done to taste. Using a spatula, loosen edges of pancake from skillet; slide pancake onto serving plate and cut into wedges.

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