2 ½ cups
grated raw potato (about 4 medium-sized potatoes yield 2 ½
1 tsp. salt
1 onion (25% grated; 75% chopped)
2 cloves garlic
3 TBS butter
1 small bunch broccoli, broken into small florets
1 ½ cups sharp cheddar cheese, grated
½ cup milk (or cream, if you dare!)
½ tsp. dried basil
½ tsp. dried thyme
Salt and pepper to taste
- Grate, drain and
squeeze the potatoes (in small handfuls) until the water
- Stir in ½ tsp of
salt, 1 egg and in a ¼ of the onion.
- Pat the mixture into
a well oiled 9" pie pan (or a 9-10"
straight-sided tart pan with removable bottom for easier
- Bake in a 400° oven
for 30 minutes. Then brush with a little olive oil,
reduce heat to 375° and continue to bake for 5-10
minutes until browned.
- While the crust is
baking, do a quick kitchen clean-up and prepare the
- Sauté the rest of
the onion (chopped) and the garlic in butter for 5
minutes. Add the broccoli, remaining salt, basil, thyme
and pepper. Cook, covered for 10 minutes, stirring
- Spread 1/2 the cheese
over the baked crust. Top with the sautéed veggies and
rest of the cheese.
- Beat the 2 eggs with
milk (or cream) and pour over the veggies.
- Dust with paprika and
bake at 375° for 35-40 minutes,
- Serve with a loaf of
crusty bread and tossed salad.
Cauliflower or Swiss chard work well instead of broccoli and
Crumbled bacon or chopped ham would work too.