Ingredients
| 1 Tablespoon |
vegetable oil |
| 1 |
medium onion, chopped fine |
| 5 |
medium potatoes, shredded |
| 3 |
large eggs |
| 1 1/2 Cup |
cream or evaporated milk |
| 1/2 Teaspoon |
soy sauce |
| 1/2 Teaspoon |
dry mustard |
| |
black pepper to taste |
| 4 Ounce |
shredded Cheddar cheese |
| 3 Tablespoon |
chopped fresh parsley |
| |
paprika |
| 2 Tablespoon |
grated Parmesan cheese |
Instructions
Heat oil in skillet and add onions; cook until translucent. Add potatoes, cover skillet with lid and cook 5 to 7 minutes over low heat, stirring 2 or 3 times, until potatoes are translucent and slightly browned. Whisk eggs, cream, soy sauce, mustard and pepper in a bowl until smooth. Using a wooden spoon, press potatoes over bottom and up sides of skillet or pie plate like a crust. Pour egg mixture into crust. Sprinkle with cheese, chopped parsley, paprika and Parmesan cheese. Bake at 350 degrees for 40-45 minutes until filling is set, crust is browned and cheese is bubbly. Cut in wedges to serve.
