1 large yellow onions 3 pounds Russet or Idaho potatoes, peeled 1/3 c potato or corn starch 2 tsp salt Lots of freshly ground black pepper 3 large eggs 5 tbsp olive oil
Heat oven to 350°F.
With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.
Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together evenly coating strands. Break eggs right on top and work them into the strands, evenly coating the mixture.
Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet over high heat until very hot. Pour potato-egg mixture into pan carefully and spread evenly in pan. Drizzle with last tablespoon of oil.
Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle.
Serve in squares, either right from the skillet or unmolded onto a platter.
You do need special equipment for this one – one of those Sous Vide Egg Bite molds for the pressure cooker.
These are so easy to make and great for a quick grab and go breakfast.
1/2 c bacon, fully cooked and crumbled
4 large eggs
3 oz shredded cheese, such as cheddar, Parmesan, mozzarella, Muenster, or smoked Gouda
1/2 cottage cheese
1 c fresh spinach
2 tbsp heavy cream
1 tsp granulated onion
pinch of kosher salt
Add 1 cup of water to the Instant pot. Spray silicone egg bite molds with non-stick cooking spray; divide the cooked and crumbled bacon between each egg bite cup of both molds.
In a blender add eggs, cheese, cottage cheese, heavy cream, granulated onion, spinach and salt until well combined.
Pour the prepared egg mixture over the bacon in each egg bite cup, filling each one 2/3 full. Using a small spoon, stir the ingredients in each cup a bit. Cover the egg bite mold with the silicone lid.
Lower the egg bite molds down into the pressure cooker, placing on top of the trivet.
Lock the lid into place. Using the manual button, choose High Pressure for 8 minutes, bringing to full pressure. When the timer sounds, perform a quick release to remove all pressure.
Lift the egg bite mold. Remove the lids, letting the egg bites stand for 5-10 minutes to cool a bit. Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool, then refrigerate and reheat as needed.