| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
kg |
(2 – 2-3/4 lb) large potatoes, unpeeled (up to 1.25) |
|
|
Salt and pepper |
| 3 |
tb |
Vegetable oil |
| 2 |
md |
Onions, chopped |
| 225 |
g |
(8 oz.) small mushrooms, quartered |
| 2 |
lg |
Eggs, beaten |
| 1/4 |
c |
Chicken broth |
| 1/2 |
ts |
Paprika |
INSTRUCTIONS
Jerusalem Post Magazine, Sept. 20, 1996, Faye Levy
Put potatoes in a large saucepan with water to cover and pinch of salt and
bring to a boil. Cover and simmer over low heat about 35 minutes or until
very tender. Drain and leave until cool enough to handle.
In a large skillet, heat oil, add onions and saute' over medium heat until
light golden.
Add mushrooms, salt and pepper and saute' over medium heat about 7 minutes
or until brown.
Preheat oven to 175 C (350 F). Peel potatoes while still fairly hot. Put in
large bowl, cut each in a few pieces and beat with a hand mixer at low
speed until coarsely mashed.
Beat in broth, then eggs, just until blended.
With a spoon, stir in 1/2 cup of sauteed mushroom mixture. Add 1/4 tsp salt
and 1/2 tsp pepper, or to taste.
Grease a 6- or 7-cup casserole and add half of potato mixture (about 2-1/2
cups). Top with remaining sauteed mushroom mixture, then with remaining
potato mixture. Smooth top and sprinkle with paprika.
Bake uncovered about 60 minutes or until top is firm and light golden at
edges.
Posted to JEWISH-FOOD digest V97 #033
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sat, 21 Sep 1996 11:36:29 +0200 (IST)
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