| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Passover | 8 | Servings | |
INGREDIENTS
| 5 | Potatoes | |
| 3 | Eggs | |
| 1 | Onion | |
| 1/4 | c | 60 mL cooking oil divided |
| 1 | t | 5 mL salt |
| 1/2 | t | 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.
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 197
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 69.8mg
Sodium: 326.2mg
Potassium: 615.6mg
Carbohydrates: 25.2g
Fiber: 3.3g
Sugar: 1.9g
Protein: 5.3g