Recipes

use a 12 inch cast iron skillet for best results. An aluminum foil deep dish pie pan will also work.

pre heat oven to 375

scramble 6 eggs and sour cream and set aside.

shred potatoes and 1/2 of the lrg onion and mix together. The onion's acid will stop the potatoes from turning brown ( oxidisation)

add salt and pepper and garlic to taste.

shred all of the cheese and set aside.

chop all other ingredients as you would for topping a pizza and set aside.

warm the skillet for a minute.

remove the skillet and coat the bottom and sides with a butter swish.

layer the shredded potatoes in as you would a pie crust using a fork to form the sides into a deep dish form.

place the potatoe base in the oven to bake for 7-10 mins until golden brown on top.

remove the deep dish potatoe base from the oven

sprinkle a thick layer of cheese on top of the potatoe base. This acts to seal the potatoes from the eggs.

place the skillet back in the oven briefly to melt the cheese. Remove when melted

pour the scrambled eggs into the deep dish potatoe base

layer on top all of the ingredients you would put on your pizza,..bacon, sausage, peppers, onions , mushrooms ,..but save the cheese for last.

put the entire dish back in the oven for 3-5 mins and then turn the oven off and walk away for 15 mins while the eggs slow cook.

sprinkle on shredded cheese as desired and broil for 1-2 mins for that crispy cheesy look and taste.

cool and serve as you would a pizza,.. a breakfast tradition the Camick Family would like to share with the world.

Wayne Camick