Ingredients
Units
- 8 medium Yukon Gold potatoes, peeled and coarsely shredded
- 2 medium-large onions, coarsely shredded
- 5 large eggs
- ¾ cup matzah meal
- ½ Tbsp salt
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- paprika for sprinkling
- thick sea salt
- ⅓ cup olive oil
Instructions
- Preheat oven to 375°F.
- When oven is preheated, add ⅓ cup olive oil to a 9×13 Pyrex dish and put into the oven to heat up.
- Whisk eggs together in a large bowl.
- Add shredded potato, onion, matzah meal, salt, pepper and garlic powder. Mix until combined.
- When oil has been heating about 10 minutes, remove from oven.
- Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes.
- When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon.
- Sprinkle sweet or hot paprika on top and a sprinkle of thick sea salt.
- Bake for 40-50 minutes until crispy around the edges and golden brown on top.
- Allow to cool slightly before cutting into squares. Serve warm or room temperature.
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Askenazi
- Diet: Vegetarian