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1/4 cup oil 2 cups raw potatoes, grated 2 tablespoons chopped onion 1/2 teaspoon salt Pepper 4 eggs (lightly beaten) Brown potatoes and onion in hot oil in skillet. Beat eggs with salt and pepper and pour over potatoes and onion mixture. Let set and serve immediately. Serves two. Frosted egg mold 11 hard-cooked eggs 1/2 cup melted butter or margarine
1/2 teaspoon minced green onion 1/2 to 3/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon curry powder 1/3 cup commercial sour cream Chopped chives Parsley Line a small mixing bowl with a large piece of plastic wrap set aside. Finely chop eight eggs; add butter, onion, salt, pepper and curry powder. Mix well. Spoon into mixing bowl; cover and chill at least three hours. Unmold egg mixture onto a serving dish and spread evenly with sour cream, sprinkle with chives. Cut remaining three eggs in half and place around mold. Garnish with parsley. Serve with crackers. Yield: 3 cups.
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