• Cooking Time: 75
• 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 eggs
• 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

1. Preheat the oven to 350°F. Coat an 8-inch square
2. baking dish with nonstick
3. cooking spray; set aside.
4. In a food processor, combine the potatoes, onion,
5. eggs, oil, parsley, salt,
6. and pepper. Process until the vegetables are coarsely
7. chopped then add the
8. flour. Process just until the flour is mixed in; pour
9. into the baking dish.
10. Bake for 1 hour and 15 minutes, or until the top is
11. golden. Let cool
12. slightly then cut into squares.
13. SERVING TIPS: This cuts best after being allowed to
14. cool for about 20
15. minutes. It's a perfect make-ahead side dish because
16. it reheats so well.

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.