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Categories:
vegetable oil russet potatoes yellow onions eggs salt ground black pepper poultry cracklings matza meal
Viewed: 34 - Published at: 9 years agoIngredients
- 1/2 cup schmaltz or vegetable oil
- 6 medium or 4 large russet potatoes (about 2 pounds), peeled
- 2 medium yellow onions, chopped (about 1 cup)
- 3 large eggs, lightly beaten
- About 1 teaspoon salt
- Ground black pepper to taste
- 1/4 cup
- (poultry cracklings) or grated carrot, optional
- About 1/3 cup matza meal or all-purpose flour
Method
- Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
- Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
- Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
- Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired,
- or carrot. Add enough matza meal or flour to bind the batter.
- Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.
