Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 3 cups | Grated, drained potatoes |
| ⅓ cup | Potato flour |
| ½ teaspoon | Baking powder |
| 1½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 3 tablespoons | Grated onion |
| 4 tablespoons | Melted butter or fat |
Beat the eggs until thick. Stir in the potatoes, potato flour, baking powder, salt, pepper, onion and butter or fat. Turn into a greased 1½-quart baking dish or casserole. Bake in a 350 degree oven until browned, about 1 hour. Serve hot. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD
Recipe By : Jennie Grossinger - "The Art Of Jewish