German Potato Cabbage Breakfast Casserole

This is a great breakfast casserole for a crowd, or great for a lunch or brunch. Shredding the potatoes and wringing out the water is key to the consistency of the bake.

Group 1:

4 eggs

1 cup half and half

4 oz grated cheddar cheese

1 tsp salt

lots grated black pepper, to taste

14 oz potatoes, peeled and grated, pressed to remove water by hand (I used 2 Russet, but Yukon are also fantastic)

1 cup flour

1/2 tsp baking powder

4 cups chopped cabbage, 1/2-inch

1 medium onion, diced

2 carrots, finely diced

1 zucchini cubed int 1/4-inch pieces

1/2 cup frozen peas, thawed under a bit of warm water in a sieve

2 cloves garlic, minced

Preheat oven to 375F. Cook the cabbage and onion and carrot in 2 Tbsp butter and 1 Tbsp olive oil watching carefully, until slightly browned.

Stir only once in a while. Remove to bowl.

Reheat the skillet with 1 Tbsp olive oil and 1 Tbsp butter and add the zucchini. Toss and then let fry for a minute or so until the veggies brown.

Add the garlic and toss. Cook another 2-3 minutes.

Return other veggies to skillet. Toss together.

Whisk together the eggs cream and cheese in a large bowl. Mix in the remaining Group 1 ingredients, then stir in the cooked veggies. Tip mixture into an oiled 13x9-inch casserole dish.

Bake for about 35-40 minutes. Slice and serve.

Serves 4-6.

Comments

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