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
• 18 teaspoon mustard powder
• 18 teaspoon ground red pepper
• 4 eggs
• 18 teaspoon salt

Instructions

1. In a 12-inch nonstick skillet that has an oven-safe handle heat oil; brush pan with oil to coat entire bottom.
2. Spread potato slices over bottom of pan, overlapping slices slightly, using a pancake turner, press slices down.
3. Cook over medium heat, until potatoes are tender and the underside forms a crisp, brown crust, remove from heat.
4. Pre heat oven to 350F.
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. 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. Sprinkle with salt and bake 5 to 7 minutes or until done to taste.
8. Using a spatula, loosen edges of pancake from skillet; slide pancake onto serving plate and cut into wedges.