| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 5 |
|
Big potatoes; finely grated |
| 1 |
lg |
Onion; finely grated |
| 2 |
|
Eggs |
|
|
Salt and pepper to taste |
| 1/8 |
c |
Oil |
|
|
Enough flour to make a medium-thick pourable batter |
INSTRUCTIONS
Preheat oven to 350F. Pour about 1/4 inch oil into a 9x13 inch glass pan.
Mix all above ingredients until well combined. Pour batter into pepared
pan. Oil will rise and lay on top of batter. Bake 45-60 minutes until knick
is evenly browned all over, top is crusty and sides pull away from pan.
We eat this as a side dish. Our favorite way to eat it is slathered with
butter with a nice crunchy apple (preferably a McIntosh) on the side and a
cup of hot coffee. Enjoy
Posted to JEWISH-FOOD digest by Joyce Stiler <jstiler@webtv.net> on
Januday,, ary 07, 199, converted by MM_Buster v2.0l.
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