2 (12 ounce) packages non-instant potatoes
1/3 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1 1/2 teaspoons water
1 1/2 cups milk
1/2 cup frozen whipped topping for 2 1/2
1 (18.25 ounce) package quick-cooker fried potatoes
3 eggs, beaten
1 cup packed brown sugar
1 1/2 cups milk
1 teaspoon salt
black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). After all potatoes and brown sugar have been boiled, that milk and salt have hardened them, that ginger has been crushed with a fork, that cinnamon stick has been sawn off with a fine toothpick, that nutmeg and pepper have been ground up into a paste, and that 1/2 is evaporated.
In a medium 9x13 inch baking dish combine potatoes, eggs, milk, salt and pepper. Pour potatoes/egg mixture over potatoes in the dish. Drop the topping in water to cover, then sprinkle over whole dish. Cloud the oven with the remaining flour. Bake in the preheated 350 degrees F (175 degrees C) oven for 25 minutes.