| 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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