“From Good Food Magazine, March 1986. This is really not a cake, but more like a frittata or a quiche. This can be cut in wedges and alternated with wedges of Spinach Pie on 2 serving plates.”
READY IN:
22mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate potatoes and onion using shredding disk of food processor or hand-held grater. Squeeze out excess liquid.
  2. Combine potatoes, onion, and remaining ingredients except oil in medium mixing bowl.
  3. Heat oil in 10-inch nonstick skillet over medium-high heat. Spread potato mixture evenly in skillet. Reduce heat to medium; cook covered until top is nearly set and bottom lightly browned, 6-8 minutes. Invert cake onto platter and slide back into skillet. Cook until bottom is golden brown, about 4 minutes. Cut into 8 wedges. Transfer to serving plate and serve hot.

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