The Pennsylvania Dutch fried potatoes, then added eggs and scrambled it all together. This easy version makes a filling main dish. For a complete meal, add a tossed green or fruit salad.
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1 to 2 tablespoons cooking oil |
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4 medium potatoes, cooked and sliced (about 3 cups slices) |
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1 medium onion, sliced |
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1 tablespoon snipped fresh parsley or 1 teaspoon parsley flakes |
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1/2 teaspoon paprika |
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8 eggs |
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1/2 cup milk |
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1 teaspoon salt, optional |
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1/4 teaspoon pepper |
In large skillet over medium-high heat cook potatoes, onion, parsley and paprika in hot oil, stirring occasionally, until potatoes begin to brown and onion is tender, about 5 to 7 minutes. Reduce heat to medium. Meanwhile, beat together eggs, milk, salt, if desired, and pepper. Pour egg mixture over potato mixture. As eggs begin to set, gently draw pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened, but do not stir constantly. Cook until no visible liquid egg remains. |
