Recipe courtesy of Ming Tsai
55 min
25 min
30 min


  • Canola oil to cook
  • 2 potatoes, peeled and diced 1/4-inch thick
  • 2 lapchongs (Chinese sausages), sliced 1/8-inch thick
  • 1 large red onion, julienned
  • 1 red bell pepper, julienned
  • 6 scallions, sliced 1/8-inch thick
  • 10 large eggs, beaten
  • Salt and black pepper to taste
  • 2 cups shredded cheddar cheese


Preheat an oven to 350 degrees. Coat a large, hot oven-proof skillet (can be non-stick) with oil and saute potatoes, lapchong, onions and peppers for about 6 minutes. Add scallions and eggs and season. Stir around for 30 seconds, top with cheese then place in the oven. Bake for 20 minutes or until a knife inserted in the center comes out clean. If top is not brown and crusty, turn on broiler to brown the cheese, about 2 minutes. Let rest 3 minutes before slicing into pie wedges and serving.

Recipe courtesy of Ming Tsai

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