Potato Oat Cake

---

From good food magazine, march 1986. this is really not a cake, but more like a frittata or a quiche. This can be cut in wedges and alternated with wedges of recipe #298961 on 2 serving plates.

---

Steps

---

Grate potatoes and onion using shredding disk of food processor or hand-held grater.

---

Squeeze out excess liquid.

---

Combine potatoes , onion , and remaining ingredients except oil in medium mixing bowl.

---

Heat oil in 10-inch nonstick skillet over medium-high heat.

---

Spread potato mixture evenly in skillet.

---

Reduce heat to medium.

---

Cook covered until top is nearly set and bottom lightly browned , 6-8 minutes.

---

Invert cake onto platter and slide back into skillet.

---

Cook until bottom is golden brown , about 4 minutes.

---

Cut into 8 wedges.

---

Transfer to serving plate and serve hot.

---

Ingredients

---

potatoes, onion, rolled oats, eggs, salt, caraway seed, fresh ground pepper, vegetable oil