6 to 9 servings
5 large all-purpose potatoes (about 2 pounds), peeled and cut into large chunks
1 medium onion, cut into large chunks
2/3 cup vegetable oil
2 sprigs fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
Preheat the oven to 350°F. Coat an 8-inch square
baking dish with nonstick
cooking spray; set aside.
In a food processor, combine the potatoes, onion,
eggs, oil, parsley, salt,
and pepper. Process until the vegetables are coarsely
chopped then add the
flour. Process just until the flour is mixed in; pour
into the baking dish.
Bake for 1 hour and 15 minutes, or until the top is
golden. Let cool
slightly then cut into squares.
SERVING TIPS: This cuts best after being allowed to
cool for about 20
minutes. It's a perfect make-ahead side dish because
it reheats so well.
Pairs Well With
This cuts best after being allowed to
cool for about 20 minutes. It's a perfect make-ahead side dish because it reheats so well.