This hearty egg dish is sure to please. You can make substitutions for the red peppers, tomatoes and cheese. Try sautéed mushrooms, peppers, and ham.
- 5 medium red bliss potatoes, shredded
- 3 Tablespoons Onion – Diced
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 10 Eggs
- 1/4 cup diced roasted red peppers
- 1/2 cup shredded mexican cheese blend or your favorite cheese.
- 10 cherry tomatoes, cut in 1/2
- Soak the shredded potatoes in water for 5 minutes to remove some of the starch. squeeze dry in a paper towel to release water.
- Saute the potatoes and onions in large skillet with olive oil & butter, stirring often until brown, about 20 minutes\
- In a large bowl, beat the eggs until well blended.
- Flatten the cooked potatoes on the bottom of the skillet
- Pour the eggs over the potatoes and add the red peppers and tomatoes and your favorite cheese
- Cook on top of the stove for about 5 minutes until it starts to set.
- Finish cooking the eggs under the broiler for about 15 minutes or until the eggs are set.
