Serves 6.
2 large potatoes, grated or thinly chipped
3oz grated cheese, either a Mexican cheddar or mature cheddar
A large handful of diced cooked ham, sausage or smoked back bacon
Bunch of spring onions, sliced
4 beaten eggs
300ml milk
salt and pepper
1 tbsp dried mixed herbs
1 tsp Dijon mustard (or English if you like a bit more of a kick).
If you aren't using grated potato, parboil until tender.
Coat a large baking dish with Frylight. Arrange the potatoes evenly at the bottom of the dish. Layer over the cheese, ham and spring onions.
In a separate bowl combine, eggs, milk, salt, pepper, herbs and mustard. Pour this eggy mixture over the potato mixture in the dish.
Bake, uncovered at 180c for 40-45 mins, or until a knife comes out clean.
Leave to stand for at least 5 mins before serving.
I had this with green beans and carrots.
2 large potatoes, grated or thinly chipped
3oz grated cheese, either a Mexican cheddar or mature cheddar
A large handful of diced cooked ham, sausage or smoked back bacon
Bunch of spring onions, sliced
4 beaten eggs
300ml milk
salt and pepper
1 tbsp dried mixed herbs
1 tsp Dijon mustard (or English if you like a bit more of a kick).
If you aren't using grated potato, parboil until tender.
Coat a large baking dish with Frylight. Arrange the potatoes evenly at the bottom of the dish. Layer over the cheese, ham and spring onions.
In a separate bowl combine, eggs, milk, salt, pepper, herbs and mustard. Pour this eggy mixture over the potato mixture in the dish.
Bake, uncovered at 180c for 40-45 mins, or until a knife comes out clean.
Leave to stand for at least 5 mins before serving.
I had this with green beans and carrots.
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