Temps de cuisson: 25 minutes Portions: 6
1 1/2 lb frozen, shredded potatoes
6 large eggs
1 large tomato cut into six 1/4 inch slices
4 tablespoons butter or margarine
2 tablespoons scallions or red onion
3 tablespoons red wine vinegar
1 teaspoon each chopped fresh herbs: parsley, oregano and chives
1 teaspoon sugar
1/8 teaspoon each salt and pepper
3 tablespoons vegetable oil
Heat oven to 250 degrees. Heat 2 tablespoon butter, shallots or onions and red wine vinegar in small skillet. Stir in fresh herbs and sugar and simmer mixture until slightly reduced. Set aside and warm later.
Heat 3 tablespoons vegetable oil in large skillet over medium heat. Cook potatoes as directed on the package. Remove from the skillet and form loosely-formed 'pancakes' on an ovenproof sheet pan. Top potatoes with a tomato slice and place in oven to keep warm.
Add 2 tablespoons butter or margarine to skillet. Break six eggs carefully into the skillet and cook over medium heat until they are cooked as you prefer. Season with salt and pepper.
Place potato 'pancakes' and tomato on individual serving plates. Top potatoes with a cooked egg. Spoon approximately 2 teaspoons of the red wine vinegar 'sauce' over the eggs. Garnish the plate with parsley and serve immediately.