Serves four
3 tablespoons olive oil
2 Idaho potatoes, grated
1 tablespoon butter
1 red pepper, seeded and chopped into medium dice
1 green pepper, seeded and chopped into medium dice
8 eggs, broken up with a whisk
1⁄2 cup grated cheddar cheese
2 tablespoons fresh chopped parsley
1⁄2 pound lump crabmeat
3⁄4 cup cream
salt and freshly ground pepper
Old Bay to taste (optional)
To make the potato crust, pour 3 tablespoons of olive oil into a large frying pan. Heat the oil until quite hot and add the grated potato. Using the back of a spoon, spread the potato evenly on the bottom and sides of the pan. Season with salt and pepper. Cook the potato until it’s golden brown and it pulls away from the sides of the pan. Place the pan in a preheated 350-degree oven for 10 minutes to finish cooking. Meanwhile, in another sauté pan, heat the butter and sauté the peppers, seasoning to taste with salt and pepper or Old Bay.
Combine the eggs, cheese, parsley, crab, cream, and peppers in a large bowl. Season with salt and pepper or Old Bay and pour into the potato crust. Place back in the 350-degree oven for 45 minutes or until the center is set.
