Traditional potato teigarch (potato pudding)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Potatoes |
| 1 | medium | Onion |
| ⅓ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Egg; beaten | |
| 2 | tablespoons | Poultry or vegetable fat |
Directions
Wash, pare and finely grate the potatoes and the onion. Sift the dry ingredients together, and add together with the egg and the fat.
Mix and pour into a greased 2 quart baking dish, dot with additional fat and bake in a moderately hot oven (375) for 1½ hours, until the top is crusty brown.
Posted to FOODWINE Digest by Mirjam & Howard Dorn <howard@...> on Dec 11, 1997