| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | V, E, G, E, T | 6 | Servings | |
INGREDIENTS
| 3 | lb | Potatoes; peeled and quartered |
| 1 | lg | Onion; chopped |
| 3 | tb | Olive oil |
| 1 | c | Cracker crumbs |
| 2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 2 | Egg yolks; beaten |
INSTRUCTIONS
Preheat the oven to 400F. Place the potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender. Drain off the water, mash and allow to cool. Coat a baking sheet with nonstick cooking spray. In a small saucepan, saute the onion in the olive oil over medium heat until tender. Add the sauteed onion, cracker crumbs, salt, and pepper to the mashed potatoes; remash. With your hands, roll into balls and place on the baking sheet. Brush with the egg yolks and bake for 40 to 45 minutes, or until crusty brown. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@frontiernet.net> on Jan 24, 1998
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