ES Llime Author/Singer/Songwriter
5 lbs russet potatoes (about 10 medium-sized potatoes)
2 whole large onions
6 eggs
1 medium orange bell pepper diced
1/2 T salt
1/2 T cayenne
1 T cup  minced shado beni
6 cloves garlic minced
1/4 cup EVOO
  • Place a 9x13 baking pan into the oven and preheat to 400 degrees F.
  • Wash and shred the potatoes into large pasta like shreds.
  • Place the potato shreds in a bowl. cover with water and let them sit for three minutes.
  • In the meantime, peel and shred the onions.
  • Whisk the eggs, shado beni, garlic salt and cayenne until fluffy.
  • Drain the potato shreds in a colander. Push down firmly to get the excess liquid out.
  • Pour everything except the EVOO into a large bowl and use your hands to mix everything until uniformly combined.
  • Take the baking pan out of the oven and pour half of the EVOO into it. Tilt it so the oil covers the bottom, or use a brush. Careful, this is a very hot pan.
  • Pour the mixture into the pan and spread it evenly.
  • Drizzle the remaining oil over the top, and bake for 60 minutes.
  • If not nicely browned on top, broil for 5 minutes.


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