Cheddar, Potato, and Egg Pancake

1. 1

   In a 12-inch nonstick skillet that has an oven-safe handle heat oil; brush pan with oil to coat entire bottom.

2. 2

   Spread potato slices over bottom of pan, overlapping slices slightly, using a pancake turner, press slices down.

3. 3

   Cook over medium heat, until potatoes are tender and the underside forms a crisp, brown crust, remove from heat.

4. 4

   Pre heat oven to 350F.

5. 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. 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. 7

   Sprinkle with salt and bake 5 to 7 minutes or until done to taste.

8. 8

   Using a spatula, loosen edges of pancake from skillet; slide pancake onto serving plate and cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.