tod
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response 23 of 25:
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Mar 13 03:40 UTC 2008 |
# 4 tablespoons light-flavored oil(such as canola or peanut)
# 1 tablespoon butter
# 2 large russet potatoes, grated
# 1/8 cup onions, diced
# 1/4 cup tomatoes, diced
# 1/4 cup mushrooms, sliced and sauteed until edges brown
# 1/4 cup broccoli, chopped and steamed until tender
# 1/4 cup feta cheese, crumbled
# 4 slices rye bread, toasted (optional)
# 4 eggs, cooked to order (optional)
# Frank's red hot sauce, it won't be the same without it (optional)
# Wrap the grated potatoes in a clean towel or paper towels and ring out all
of the water.
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2
Heat the oil and butter in a skillet to medium high heat.
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3
Add the potatoes in a single layer and pat down into pan.
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Cover pan and reduce heat to medium.
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5
Let potatoes cook, undisturbed, for approximately 8 - 10 minutes.
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Remove lid and add diced onions.
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Periodically lift the browned bottom layer of potatoes with a spatula and mix
it all together.
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Cook for another 8 - 10 minutes, depending on your stove.
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When the potatoes look done, taste them to be sure they're fully cooked.
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When they're ready, add the tomatoes, mushrooms & broccoli.
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Mix it all up and spoon it onto 2 plates.
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Top each portion with half of the crumbled feta.
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Serve buttered rye toast and fried eggs alongside.
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Douse with lots of hot sauce and enjoy!
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