1 pound fresh potatoes, washed with cold water
4/5 cup butter
1/2 cup French bread crumbs
salt and pepper to taste
1 egg
1 (12 fluid ounce) can hot water
serve with bread crumbs
1 tablespoon seasoning salt
2 lemons, cut into wedges
Preheat oven to 425 degrees F (220 degrees C).
Melt butter and bread crumbs in a medium skillet over medium heat. Saute the potatoes for 5 minutes. Stir in salt and pepper until potatoes are tender. Stir in water until potatoes are divided; pour into a 4 quart casserole dish.
In another medium bowl, whisk together mayonnaise, butter, and 1/2 cup crumbs. Sprinkle egg over potatoes, creating a thin slurry.
In another bowl, whisk egg and 1/2 teaspoon seasoning salt, and pour mixture into potatoes. Slide tomatoes under the potatoes, then into the sauce. Top with lemon wedges and pour over potatoes.
Bake 25 minutes. Cool before serving.