Saturday, June 18, 2022

Eggs Over Cheesy Potato Cakes
















I truly enjoy this breakfast.  The extra crispy potato cake and that cheesy center are perfect with that smooth velvety egg yolk.  YUM!

Eggs Over Cheesy Potato Cakes

 4 red potatoes

½ cup butter, melted

1 cup shredded cheddar cheese

2 eggs, whisked

¼ cup fresh chives, chopped

1 tablespoon garlic salt

1 teaspoon dried oregano

½ teaspoon pepper

Preheat oven to 400° degrees. Spray a baking sheet with non-stick cooking spray.















Peel and grate the potatoes.  Drop shredded potatoes into a large bowl of ice water. This will remove the surface starch. Then with your hands, squeeze the shredded potatoes and move to a large bowl.












Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Using your hands again, mix until well combined.














Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.  I like to make oval shapes but you can do any shape you want.  

Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.

 Over Easy Eggs


1 tablespoon butter

1  large egg

Salt and pepper to taste

Small nonstick frying pan

Flat spatula













Melt the butter in a small nonstick frying pan over medium heat. Tilt the pan so the butter films the bottom.

Add a large egg and season with salt and pepper.

Let the egg cook undisturbed until the white is almost completely set and opaque except for the 1/2-inch area around the yolk, about 2 minutes.
















Carefully flip the egg. Use the edge of a flat spatula to cut and separate the egg if needed. Gently slide the spatula under the egg, making sure it is centered under the yolk, and carefully flip the egg.














Cook until the white is completely set, about 30 seconds more. Gently lift the egg onto your potato patty.  Enjoy!







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Creamy Chicken Scalloped Potato Bake









Tender, moist chicken, thinly sliced potatoes, and onions are smothered  in a creamy sauce that’s absolutely amazing. It’s a little bit addictive; it’s a dish that makes it nearly impossible to stop after the first serving.

Creamy Chicken Scalloped Potato Bake

2 tablespoons butter

2 cloves garlic, minced

1 small white onion, peeled and thinly sliced

¼ cup flour 


2 cups half and half

½ cup of chicken stock 

3-4. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)

2 lbs. boneless, skinless chicken thighs, cut into pieces

2 cups Monterey Jack Cheese, divided

½ cup shredded cheddar cheese


Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non stick spray.  In a medium skillet add the olive oil and butter and sear the chicken on medium heat until lightly brown.  Remove to a plate and set aside.  Add the onions and garlic to the same skillet and cook over  medium low heat until the onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to make sure it doesn’t burn. 













Reduce heat to low. Combine half and half and chicken broth and add slowly to the skillet whisking the whole time as it thickens. The mixture will become very thick so continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.

Reduce heat and stir in one cup of the Monterrey Jack cheese and the half cup of cheddar and stir until completely melted.

Pour a little sauce on the bottom of the greased baking dish. Just enough to cover.  Place of the potatoes in the dish and season with salt and pepper. Add pieces of the chicken on top of the potatoes in an even layer.  












Pour of the cream sauce over top. Next, add another layer of potatoes, chicken and cream sauce. Repeat layers ending with sauce.   Sprinkle remaining cheese on top.













Cover with foil and bake for 45 minutes. Test the potatoes with a fork….they should be fork tender. If not, continue to bake for another 15-20 minutes.  Once they are tender, uncover and bake for another 10 minutes until the cheese is golden and bubbly.  Remove from the oven and serve immediately.


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