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Not fast, but darned easy and amazingly satisfying......
Preheat a cast iron pan to melt half a stick of sweet salted butter. While the butter melts, dice two Russet potatoes and half a sweet Vidalia onion. Move all of it to the pan, and season with kosher salt, fresh ground pepper, and dried granulated garlic. Place pan into a 350 degree oven for approx. 30 minutes, stirring occasionally to coat all with the melted butter.
When the potatoes have grown soft, the onions translucent, and all of it begins to brown a little..... in a mixing bowl scramble three extra large eggs, a quarter cup of condensed milk, a pinch of salt, lot's of fresh ground black pepper, a few shots of Crystal hot sauce, a tablespoon of dried chives, a pinch of minced dried garlic, and just a small pinch of dried rosemary.
Pour the egg mixture over the potatoes and onions, and then top with a handful of shredded cheddar jack and a few tablespoons of grated Parmesan. Put back into the 350 degree oven for another 30 minutes.
It's finished when it browns nicely on the top. No fear that it's not done inside... it will be.
Slice into wedges from the hot pan straight to the plate..... and enjoy.
6 comments:
What would the results be IF: rather than use the only frying pan for butter melting, one frys bacon first, skips the butter using the bacon fat and proceeds.
The results would be...... highly edible.
I happily volunteer to sample the experiment.
Do you dice the potatoes with the skins on?
Always! Skins are flavor.
Half a stick of butter . . . *gulp* How many servings do you get out of this, roughly?
Lissa,
It was aimed at two, although I ended up with most of it.
You can use a non-stick, or substitute a few tablespoons of olive oil if you wish.
The thing is... the potatoes will absorb most of the butter... and that's when they taste GOOOOOOD.
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