Passover Potato Pie (Print Version)
# Ingredients:
01 -
4 big Russet potatoes, peeled and shredded
02 -
1 onion, chopped finely
03 -
3 whisked eggs
04 -
1/4 cup matzo meal crumbs
05 -
1/4 cup oil or melted poultry fat (schmaltz)
06 -
1 teaspoon of salt
07 -
1/2 teaspoon ground black pepper
08 -
1/2 teaspoon garlic powder (optional)
09 -
1/4 cup parsley, chopped fresh
→ Extras for Added Flavor
10 -
1/2 cup shredded carrots
11 -
1/2 teaspoon of smoky paprika
12 -
1/2 cup of grated cheese
# Instructions:
01 -
Grate peeled potatoes using a grater or a food processor. Wrap them in a clean towel, squeeze hard, and drain any liquid to keep them from getting soggy.
02 -
Warm up schmaltz or olive oil on medium heat in a pan. Add the chopped onion and cook until it turns golden and soft.
03 -
Use a large mixing bowl to stir together the shredded potatoes, cooked onions, beaten eggs, matzo meal, parsley, salt, garlic powder (if you like), and pepper. Mix until it’s all combined evenly.
04 -
Turn the oven on to 375°F (190°C). Grease a skillet or baking pan, then evenly press the potato mix into it for a smooth, firm layer.
05 -
Pop the pan into the oven and bake for 45-50 minutes until the crust turns golden and crispy. Want it crispier? Crank up the heat to 400°F (205°C) for the last 5 minutes.
06 -
Let it cool down just a bit before cutting into pieces. Pair it with applesauce, sour cream, or even a simple salad.