Potato pancakes #5

Yield: 24 Servings

Measure Ingredient
6 pounds Chef's Potatoes
3 Onions; Processed, strained
3 cups All-purpose flour
8 Egg yolk
3 tablespoons Kosher salt
2 tablespoons Black pepper

From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 21:55:39 GMT Peel, cube, and simmer potatoes (or steam) until tender. Run through food mill. Combine with remaining ingredients. Spread on 2 oiled sheet pans.

Bake until golden brown. Portion into 3 squares. Package 2 to a portion.

Freeze some for future use.

JEWISH-FOOD digest 262

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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