Passover Potato Pie (Print Version)
# Ingredients:
01 -
4 large Russet potatoes, peeled and grated
02 -
1 onion, finely chopped
03 -
3 eggs, beaten
04 -
1/4 cup matzo meal
05 -
1/4 cup olive oil or melted schmaltz
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon garlic powder (optional)
09 -
1/4 cup fresh parsley, chopped
→ Optional Ingredients for Extra Flavor
10 -
1/2 cup grated carrots
11 -
1/2 teaspoon paprika
12 -
1/2 cup grated cheese
# Instructions:
01 -
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture to prevent sogginess.
02 -
In a pan, heat olive oil or schmaltz over medium heat. Add chopped onions and sauté until they become soft and golden brown.
03 -
In a large bowl, combine the grated potatoes, sautéed onions, beaten eggs, matzo meal, salt, pepper, garlic powder (if using), and parsley. Stir well until everything is evenly mixed.
04 -
Preheat the oven to 375°F (190°C). Grease a baking dish or skillet with oil and spread the potato mixture evenly. Press down slightly to ensure a compact and even layer.
05 -
Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and crispy. For extra crispiness, increase the oven temperature to 400°F (205°C) for the last 5 minutes.
06 -
Allow the pie to cool slightly before slicing. Serve warm with sour cream, applesauce, or a fresh salad.