| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Passover | 8 | Servings | |
INGREDIENTS
| 5 | md | Potatoes |
| 3 | lg | Eggs |
| 1 | lg | Onion |
| 1/4 | c | (60 mL) cooking oil, divided |
| 1 | ts | (5 mL) salt |
| 1/2 | ts | (2 1/2 mL) pepper |
INSTRUCTIONS
Heat 1 tablespoon ( 15 mL) of the oil in a 8 or 9-inch (2 or 2.5 litre) baking dish in a 375 degree F (190 degrees C) oven. Chop onion in food processor or by hand, then fry gently in the rest of the oil. If you plan to use a food processor, peel potatoes and cut into 2-inch (5 cm) chunks; place in water to cover, until ready to process, then drain very well and process in three batches with an egg in each batch until finely-grated. If you are planning to grate them by hand, simply peel and grate, then stir in eggs. Add cooked onion, salt and pepper to either version of potato/egg mixture. Pour into heated baking pan and bake one hour, or until nicely browned. Posted to rec.food.recipes by esther@rochgte.fidonet.org (Esther Vail) on Mar 22, 95.
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