• Cooking Time: 1 hour
  • Servings:
  • Preparation Time:


As potatoes are shredded, add to egg mixture so they won’t turn green.

Can bake in well-greased muffin tins—takes a little less time.

May be vegetarian and/or kosher, depending what type of fat you use.


  • 6 medium sized potatoes
  • 1 large (or 2 small) onions, cut fine
  • 1/4 C fat
  • 2 eggs, slightly beaten
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/2 to 1 tsp baking powder
  • 2 to 3 T flour, depending on whether potatoes are watery


  • Fry half of the onion in the fat until golden brown.
  • Grate potatoes and rest of onion on squared-off grater.
  • Mix eggs well.
  • Then add flour, salt, and baking powder, together.
  • Then add fried onion and fat.
  • Bake in greased baking pan at 350 degrees until brown and crisp at sides, usually about 1 hour.

Categories: Dinner  Eggs  Jewish  Lunch  Potato  Side Dish 

Author Credit: Zelma Levin Goldstein

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