Whipped eggs poured over a crispy potato leek pancake topped with lots of cheddar cheese and chives then baked to perfection. The best for a crowd or meal prepping for the week. So delicious!
INGREDIENTS – serves 4
4T olive oil
4-5 small Yukon gold potatoes, shredded
1 leek, thin sliced
1/2t salt
1/2t garlic powder
1/2t thyme
1/8t red pepper flakes
5 eggs, whisked together
1/2c cheddar, shredded
3-4T chives, chopped
INSTRUCTIONS
Preheat oven to 400°F.
Place the potatoes the middle of a tea towel, bundle it up then squeeze as much liquid out as you can, dump the squeezed potatoes into a large bowl with the leek, salt, garlic powder, thyme, and red pepper flakes. Stir until everything is well distributed and evenly coated in spices.
Bring a 10-12″ cast iron skillet to medium heat. Pour olive oil all around the pan then dump the potato mixture in and press it together so its a big pancake in the middle of the pan. Make sure any little fly aways are tucked in, especially around the edge. Allow to cook for 10-12 minutes, until its browned on the bottom and you can get a spatula (or two) under neath it. Give it a flip, pour the eggs over the top, sprinkle cheese and chives then bake for 20 minutes.
ENJOY!
WORTHINGTON EATS 