Beck’s Potato Bake is a hearty dish for a cold winter morning or, as a main course for dinner with a heaping serving of beet salad on the side and a chilled glass of white wine. Let it snow, we’ll stay warm.
INGREDIENTS
4 medium potatoes scrubbed and cut into thin slices
1 tsp. olive oil
Saute at medium-high heat just until brown on both sides. Add more oil as necessary to keep from sticking. This step may be skipped, but the frying does bring out a nice flavor in the ‘taters.
Grease a 9 X 13 inch pan. Lay potato slices on the bottom of pan.
Prepare:
2 chopped onions
2 minced cloves of garlic
1 bell pepper chopped
1/2 lb. green beans cut into bite-sized pieces
Add any other vegies of your choice, such as zucchini, carrots, mushrooms.
1 lb. broccoli slaw — may substitute fresh or frozen spinach
Briefly saute in 1 tsp. olive oil with 1 tb. oregano, 2 Tb. parsley, and black pepper to taste.
Take pan of vegies off burner.
Sprinkle the potatoes with 1/2 c, Romano cheese.
Beat 8 eggs with 1/2 c. milk and stir mix into sauteed vegies.
Spread the vegie mix on top of the potatoes.
Bake 20 minutes in 350 degree oven.
Sprinkle on 12 oz. grated cheddar cheese.
Bake another 10- 20 minutes or until eggs are set.
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