Ingredients
2 Tbsp. oil, divided
1 medium onion, chopped
3 lb. red potatoes, peeled, quartered
3 eggs
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350f. heat 1 tbsp. of the oil in medium skillet on medium high-heat. add onion; cook and stir until crisp-tender. set aside. add potatoes, in batches, to food processor container; cover. pulse to finely chop. place in colander; drain 10 min. beat eggs lightly in large bowl with wire whisk. add potatoes, matzo meal, onion, salt and pepper; mix well. spoon into greased 13x9-inch baking dish. brush top with remaining 1 tbsp. oil. bake 1 hour or until top is browned and edges are crisp. cool 10 min. before cutting into 12 squares to serve.