| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Passover, Potatoes |
6 |
Servings |
INGREDIENTS
| 4 |
|
Potatoes |
| 4 |
|
Eggs, separated |
|
|
Salt and pepper to taste |
|
|
Oil |
INSTRUCTIONS
Cook potatoes until they begin to soften but still firm. Grate fine. Beat
yolks with salt and pepper. Add potatoes. Make snow with whites. Fold into
potato mixture. Heat oil in 9 inch square pan. Pour in potato mixture. Bake
at 350f degrees for 40 minutes.
Chremslech Prepare cooked-potato-kugel mixture. Fry as individual latkes.
Potato Farfel Prepare cooked-potato-kugel mixture. Cover bottom of frying
pan with oil. Heat oil; pour mixture into pan. As bottom browns, keep on
turning crust over with spatula, slightly chopping big pieces. Leftovers
may be refrigerated and rewarmed as needed.
Source: Torah Prep High School for Girls Passover booklet
Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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