Crispy Potato Bake (Print Version)
Golden and crunchy potato bake made with shredded russets, onion, and egg. A cozy side dish for any table.
# Ingredients:
→ Main Ingredients
01 -
6 medium russet potatoes, peeled and grated
02 -
1 large onion, grated
03 -
4 large eggs, beaten
04 -
1/4 cup all-purpose flour
05 -
1/3 cup vegetable oil, plus more for greasing
06 -
2 teaspoons salt
07 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Preheat the oven to 220°C (425°F). Generously grease a 22x33 cm (9x13 inch) baking dish with vegetable oil and place it in the oven to preheat.
02 -
Using a box grater or food processor, grate the potatoes and onion. Transfer them to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
03 -
In a large mixing bowl, combine the grated potatoes, onion, eggs, flour, salt, and pepper. Mix well to ensure everything is evenly incorporated.
04 -
Heat the 1/3 cup of oil in a small pan until hot but not smoking, then carefully mix it into the potato mixture.
05 -
Carefully remove the preheated dish from the oven and pour the mixture into it, spreading it evenly. Bake for 60-70 minutes, or until the top is golden brown and crispy.
06 -
Allow the dish to cool slightly before slicing into portions and serving.
# Notes:
01 -
For the crispiest crust, make sure the baking dish and oil are thoroughly preheated before adding the mixture.
02 -
To prevent browning while grating, keep the grated potatoes in cold water until you're ready to use them.