- 2 tablespoons olive oil
- 2 large potatoes (russet or heirloom varieties), shredded, skin on
- 1 cup medium onion, diced
- salt and pepper to taste
- 1/2 cup shredded Wisconsin cheddar cheese or preferred cheese
- 1 handful fresh herbs (Any combination of dill, basil, chives, parsley), chopped or torn
- 4 eggs, beaten
Preheat the oven to 400º F (200º C).
Heat oil in a 12-inch skillet over medium-high heat. When the skillet is hot, add the potatoes and fry until crispy and golden, about 15 minutes. (Kids can shred/grate potatoes)
Reduce heat to medium, and add onions. (Older kids can rough chop onions. Younger kids can stir until softened)
Crack eggs into a bowl (Have kids crack eggs into bowl) Season with salt and pepper and herbs (Have kids rough chop or hand tear herbs. They can also measure out seasoning into a small bowl first, prior to adding it to egg bowl)
Pour egg mixture over the potatoes and onions.
Place the skillet in the oven for about 10 minutes, or until eggs are firm.
Remove from the oven, and sprinkle shredded cheese over the top. (Have kids grate cheese and sprinkle on top).
Return to the oven for about 5 minutes, or until cheese is melted.