| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
V, E, G, E, T |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes; peeled and quartered |
| 1 |
lg |
Onion; chopped |
| 3 |
tb |
Olive oil |
| 1 |
c |
Cracker crumbs |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
|
Egg yolks; beaten |
INSTRUCTIONS
Preheat the oven to 400F. Place the potatoes in a soup pot and add just
enough water to cover them. Bring to a boil over high heat then reduce the
heat to medium and cook for 12 to 15 minutes, or until fork-tender. Drain
off the water, mash and allow to cool. Coat a baking sheet with nonstick
cooking spray. In a small saucepan, saute the onion in the olive oil over
medium heat until tender. Add the sauteed onion, cracker crumbs, salt, and
pepper to the mashed potatoes; remash. With your hands, roll into balls and
place on the baking sheet. Brush with the egg yolks and bake for 40 to 45
minutes, or until crusty brown.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak
<meginny@frontiernet.net> on Jan 24, 1998
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