2 pounds potatoes, cut into 1-inch cubes
2 tablespoons butter
3 eggs
2 (12 fluid ounce) cans condensed cream of mushroom soup
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons vegetable oil
Preheat oven to 375 oven min. Grease an 8x8 inch muffin pan.
In a large bowl, combine potatoes, butter, eggs and mushroom soup.
Stir potato mixture and saute eggs until well blended. Add salt and cinnamon, adjust taste and add oil. Place the whisked potato mixture and the egg mixture in greased and oiled muffin pan.
Bake at 375 degrees F (190 degrees C) for 30 minutes or until soft. Three-quarter the cake and sprinkle top with reserved topping.