Crispy Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large eggs, whisked
02 -
6 medium russet potatoes, grated and peeled
03 -
1 large onion, shredded
04 -
1/3 cup vegetable oil, plus extra for greasing the pan
05 -
1/4 cup plain flour
06 -
1/2 teaspoon freshly cracked black pepper
07 -
2 teaspoons of salt
# Instructions:
01 -
Set your oven to 425°F (220°C) and heat up a greased 9x13 inch (22x33 cm) baking pan by placing it inside.
02 -
Shred the potatoes and onion using a food processor or box grater. Wrap them in a cheesecloth or towel and squeeze out as much liquid as you can.
03 -
In a big bowl, toss together the shredded onion, potatoes, eggs, flour, salt, and pepper. Stir it really well so it’s all combined.
04 -
In a small pan, warm up 1/3 cup oil until it’s hot but not smoking. Carefully pour it into the potato mixture and mix.
05 -
Take the hot dish out of the oven and pour the mixture in, smoothing it out. Bake for 60-70 minutes until the top’s golden and crispy.
06 -
Give it a bit of time to cool before slicing it up. Then, dig in!
# Notes:
01 -
Preheating the dish with the oil inside helps make the crispiest top layer.
02 -
To keep potatoes from turning brown while you’re working, soak them in cold water until ready to grate.