Crispy potato squares

6 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
6 mediums Potato; pared and shredded
1 large Onion
2 tablespoons Flour
1½ teaspoon Salt
¼ teaspoon Pepper
2 Egg; separated

Directions

Pour 3 T oil into an 8" square pan. Heat in 425 oven while preparing potatoes. Drain potatoes and onion thoroughly. Squeeze in a towel if necessary to remove all the liquid. Mix the potato and onion mixture with the egg yolks, flour, salt and pepper. Beat egg whites until still but moist peaks form; fold gently into the potatoes. Remove the pan from the oven and spoon in the potato mixture. Sprinkle the remaining 1 Tbs. oil over the top. You may use 1 Tbs. butter or margarine instead of the oil.

Bake in a 425 oven for 45-60 minutes or until tender an crustly brown. Cut in sqyares and serve as soon as possible.

Recipe by: GBARC COOKBOOK(ELLEN GORDON) Posted to JEWISH-FOOD digest V97 #324 by "Judy Sherman" <jsherman@...> on Dec 13, 1997

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