Ingredients
2 tablespoons oil
3 onions, thinly sliced
1 1/2 teaspoons dried thyme
5 cups grated baking potatoes (about 4 large)
1 1/2 cups grated carrots
4 eggs
1/2 cup chicken or vegetable broth (or water)
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat oven to 375. Grease a 9 inch pie pan. In large nonstick skillet, heat oil over medium heat; cook onions and thyme, stirring occasionally, until softened, about 8 minutes. In large bowl, mix together potatoes, carrots and onion mixture. In separate bowl, whisk together the eggs, stock, salt and pepper; add to potato mixture to the egg mixture and mix until thoroughly combined. Place the mixture into the prepared pan and bake for about 1 hour. Top should be golden and crispy. Let cool for 5 to 10 minutes before cutting. Serves 8.
