Egg & Potato Bake (Vezë dhe Piqem Patate)
Keeping chickens is one of the most common pest that
family's have in Albania. We have many and hatch more each year which means we
have a good supply of eggs. Eggs are used across a lot of Albanian dishes,
mainly in the cakes & biscuits but also can be whisked and coated on Qofte,
boiled to be served as a side and fried to make an omelette style side.
A great way to use up left overs or odds left in the
fridge, this Albanian inspired dish uses the mixing of eggs to produce a great
lunch time meal.
4 People
15 Minutes
Ingredients:
-
8 Eggs
-
1 Cup Full Fat Milk
-
1 Red Pepper (Diced)
-
1 Onion (Diced)
-
2 Cup Cheddar Cheese (Grated)
-
8 Hash Browns or Croquets
(Defrosted) OR
-
4 Potatoes (Peeled, Boiled
& Halfed)
-
Salt and pepper
Directions:
Saute the onion and red pepper until soft, this
should take around 5 Minutes. Set aside to cool.
Beat the eggs and milk in a bowl until fully mixed,
add the cheese, season with salt and pepper, then add the cooled onion and
pepper. Mix well.
Put the potato into the base of a greased casserole
dish and poor the egg mixture over the top.
Bake in oven on 180 degrees for 40 minutes or until
golden and cooked through creating the egg & potato bake.
Share this
EmoticonEmoticon