Serves: 5
Total Calories: 222
Peel and shred potatoes. Add chives (reserve some for garnish) and 1/2 teaspoon salt. Mix eggs, cream, cheese, remaining 1/2 teaspoon salt, and pepper; reserve. Heat 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add potatoes, shaping into a pattie. Pour egg mixture over the potato pattie, and reduce heat to low. Cook about 10 minutes, or until potatoes are brown. Invert potato pattie onto a platter. Heat remaining butter in skillet until hot. Slide potato pattie back into skillet, and cook 8 more minutes, or until brown. Cut into wedges and garnish with chives.
This Skillet Potato Pie recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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