Instructions: Preheat oven to 375 degree. Grease a 9 x 13-inch baking pan. Steam the potatoes until they are just tender, approximately 10 minutes. Put them in a large bowl and set them aside.

In a skillet, heat the butter or margarine until bubbly. Add the onion and saute until the onion becomes transparent. Add garlic and cook 2 more minutes. Add to the potatoes. Stir in 1 teaspoon salt, 1 teaspoon pepper, and caraway seeds. Press the potatoes into the baking pan, building up the sides like a pie shell.

Bake at 375 degrees for 30 minutes, until lightly browned.

Meanwhile heat 1 tablespoon butter or margarine in a large skillet. Saute the green pepper until limp. Add the ham, oregano, and parsley. Cook 2 more minutes. Fill the baked potato shell with this mixture. The dish can be cooled and refrigerated at this point if you are preparing it ahead of time.

Beat the eggs with a wire whisk. Add the milk, 1 teaspoon salt, and 1/2 teaspoon pepper and whisk. Pour this over the vegetable and ham mixture.

Bake at 350 degrees for 40 minutes, or until the eggs have set. The baking time will lengthen if the curst has been refrigerated. Remove and cool slightly before serving.

Notes: This brunch dish is an all-in-one meal in a potato crust. It might appear time-consuming to make, but the potato shell can be prepared and stuffed ahead of time. About 1 1/2 hours before you are ready to serve, add the beaten eggs and bake. This dish is delicious with other fillings such as fish or poultry.

Yield: 6 servings.

State), by chefs and owners: Irene Clark, Liz Matteson, Alexandra Ruth Weinstock

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