4 eggs
½ cup of milk
3 cups chopped potatoes (hash browns)
2 green onions, sliced
2 turkey frankfurters, sliced
2 tablespoons butter
A pinch of black pepper
1 cup mild cheddar/Monterey cheese, grated
Wash the potato pieces under cold water and dry them. Take the butter in a large, ovenproof pan and cook the hash browns, turning them halfway through cooking, for 10 minutes. Stir in the green onions, turkey franks, salt and pepper. Cook for 2-3 minutes over medium heat.
Mix together eggs and milk. Pour the egg and milk mixture over the hash brown mixture. Top with cheddar/Monterey cheese. Use a wooden spoon to fold the egg and cheese into the hash brown mixture.
Bake at 190°C (375°F) for 10-15 minutes uncovered, or until the casserole is set when you try to move it and a toothpick comes out “clean”.
Let the breakfast casserole sit for about 5 minutes to harden a bit.
Cut into wedges and serve. Serves 6 people.
ENJOY
TURKISH
4 eggs
Milk in ½ bar of water
3 on bardagi rendelenmis potatoes
2 green onions, chopped
2 hindi sausages, dogranmi
2 tablespoons butter
½ teaspoon sea salt
A pinch of black pepper
1 on cedar bardagi/Monterey peyniri, rendelenmis
Wash the grated potatoes and dry them with absorbent paper. Place the butter in a large ovenproof pan. Add the grated potatoes and cook over medium heat for 10 minutes, stirring occasionally. Add the green onion, turkey sausage, salt and pepper. Cook over medium heat for 2-3 minutes.
Beat the egg and milk in a bowl. Press mixture evenly into cooked potato mixture. Add the grated citron/Monterey cheese on top and spread it over the potatoes with the help of a wooden spoon.
preheated Bake at 190°C, uncovered, for 10-15 minutes or until the casserole hardens. If you shake it lightly and the pan appears hard, or if you poke it with a toothpick it comes out clean, it’s cooked.
Let it rest for about 5 minutes, cut it into cake slices and serve hot. It is for 6 people.
ENJOY YOUR MEAL
