| 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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