Irish Concannon

Boil and mash with a little milk and olive oil:

• 2 lb Potatoes
• 2 T Olive Oil
• 1/2 c Milk
• Salt and Pepper to taste

Saute:

• 2 Leeks
• 4 leaves Chard (chopped)
• Other vegetables of your choice - e.g.:
• 1 Onion (chopped)
• 10 Mushrooms
• 1 Red Pepper (chopped)

Stir the vegetables into the mashed potato and transfer to a Pyrex or Corningware casserole, about 6 x 6 x 4 inches deep.

Make 4 to 6 deep depressions each twice the size of an egg in the top of the potato mix, and crack:

• 4 - 6 eggs

one into each hole. The eggs will prove to be twice as large as you expect them to be, hence the depressions twice the size of an egg.

Grate

• 1 c Cheese (Cheddar, Hot Pepper Jack, Mozarella, etc.)

over the top of the dish.

Bake at 400 for 1 hour. The eggs always take much longer than you could possibly imagine to cook. If you are in a hurry, stir the eggs with a fork at 30 minutes to aid in heat transfer. Finish with 5 minutes under the broiler to brown the cheese topping.

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