1 large potato (grated)
3 eggs (scrambled)
Cheddar Cheese (grated)
Grate potatoes and fry half, in small frying pan over medium hot heat. Flip and cook other side, set aside. Do the same thing with the remaining potatoes. (Do not rinse potatoes after grating, they will not stick together)
Place potato "crust" on plate, push edges inward, to form outer rim of crust. Ladle on gravy, cover with eggs, then add crumbled meat topping. Top all with grated cheddar cheese, baby spinach, or other greens to garnish. Serve with salsa.
Recipe & Photo by: Guest Post by JD for Canning and Cooking at Home
F I N D A R E C I P E