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The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.
Potato dumplings with a filling of onions and pork or bacon. Kugel: Ashkenazi Jews, Europe A pudding or casserole made from egg noodles or potatoes. Kugelis: Lithuania: Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish. Latka: Eastern Europe: In Ashkenazi cuisine, a potato pancake made with grated potato. Lefse: Norway
After the potatoes and kale are roasted, the hash is formed into 4 individual "nests" that are finished with an egg in the middle. To keep the prep work to a minimum, use pre-chopped kale, found ...
First, we toss together the potatoes, onion and bell pepper with oil, oregano or rosemary, and salt and pepper, then distribute them in an even layer and roast until they begin to soften.
Garden Adjacent. Founded in 1982, Olive Garden has served up some of America's favorite Italian-inspired dishes for decades. There are now 900 locations all around the world, so you can be sure ...
Egg in the basket – Egg fried in a hole in a slice of bread [54] Egg muffins - Eggs and vegetables or meat baked in a muffin tin [55] Egg sandwich – Sandwich with some kind of egg filling [56] Eggs and brains – Breakfast dish of eggs and brains [57] Eggs Beauregard – American egg dish; Eggs Benedict – American breakfast or brunch dish ...
Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan, cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set. Serve immediately with potatoes. Serves 4 (serving size: 1 egg and ½ cup potatoes)
Tip: To make 4 cups mashed potatoes: place 2 pounds potatoes, peeled and cut into 1-inch pieces, in a 3-quart saucepan. Cover them with water. Heat to a boil over medium heat. Cover and cook for 10 minutes or until the potatoes are tender. Drain in a colander. Mash the potatoes with 3/4 cup milk and 2 tablespoons of butter.