Kartopliana nachynka (potato-cheese filling for varenyky)

Yield: 10 servings

Measure Ingredient
6 mediums Potatoes; 5 large may be used
2 larges Onions; 3 may be used if you love onions
½ cup Oil; or
¼ pounds Butter; 1 stick
1 cup Cheddar cheese; shredded
1 cup Dry bryndzia (sheep's milk cheese)
2 teaspoons Salt
2 teaspoons Ground black pepper

Peel and quarter the potatoes, cover with water, and cook until soft.

Meanwhile, cook the chopped onions in melted butter until golden.

Drain and rice the potatoes. Shred the cheddar cheese or crumble the bryndzia. Add the onions, cheese, salt and pepper to the potatoes, blending well.

Allow to cool, stirring occasionally. This filling may be refrigerated for several days but NOT frozen.

NOTE: Leftovers may be used to make breakfast cakes or a a filling for potato boats or stuffed in green peppers.

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