Description
This classic Passover dish combines golden-brown, crispy potatoes with a rich, eggy filling for a dish that’s perfect for the holiday table. It’s a simple, flavorful recipe that’s sure to become a family favorite.
Ingredients
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4 large russet potatoes, peeled and grated
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4 large eggs, beaten
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1/2 cup onion, finely chopped
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1/4 cup olive oil or vegetable oil
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 cup matzo meal
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Fresh parsley, chopped (for garnish, optional)
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1 tbsp fresh lemon juice (optional)
Instructions
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Preheat Oven: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or a round baking dish with oil.
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Prepare the Potatoes: Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
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Mix Ingredients: In a large mixing bowl, combine the grated potatoes, beaten eggs, chopped onion, olive oil, garlic powder, salt, pepper, and matzo meal. Mix until well combined.
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Assemble the Pie: Pour the potato mixture into the prepared pie dish and press it down gently to create an even layer.
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Bake: Bake for 50-60 minutes, or until the top is golden brown and crispy.
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Serve: Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley and a squeeze of lemon juice if desired.
Notes
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You can add a sprinkle of grated cheese to the top before baking if you want an extra layer of flavor.
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For a more flavorful twist, consider adding sautéed mushrooms or spinach to the mix.
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This pie can be made ahead of time and stored in the fridge. Just reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 60minutes
Nutrition
- Calories: 250
- Fat: 16g
- Carbohydrates: 24 g
- Fiber: 3g
- Protein: 6g