Cheddar, Potato, and Egg Pancake

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon vegetable oil
• 6 ounces potatoes, pared, thinly sliced, and dried throughly
• 4 ounces sharp cheddar cheese, shredded
• 1 tablespoon chives, chopped
• 1/8 teaspoon mustard powder
• 1/8 teaspoon ground red pepper
• 4 eggs
• 1/8 teaspoon salt

Directions

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 350°F.

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