Description
A comforting and kosher-for-Passover potato pie made with shredded potatoes, onions, and eggs—crispy on the outside, tender on the inside, and perfect as a side dish or vegetarian main.
Ingredients
Scale
- 4 medium russet potatoes, peeled and shredded
- 1 medium onion, finely chopped
- 3 large eggs
- 3 tbsp potato starch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil or schmaltz (divided)
- Optional: 2 tbsp chopped parsley or chives for flavor and color
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish with 1 tbsp of oil or schmaltz.
- 2. Using a clean towel, wring excess moisture from the shredded potatoes.
- 3. In a large bowl, combine shredded potatoes, chopped onion, eggs, potato starch, salt, pepper, and herbs if using.
- 4. Pour mixture into prepared pie dish and smooth the top.
- 5. Drizzle remaining oil or schmaltz evenly over the surface.
- 6. Bake uncovered for 50–60 minutes, or until golden brown and crisp on top.
- 7. Cool slightly before slicing and serving warm.
Notes
- Can be made ahead and reheated in the oven.
- For added crispness, bake in a cast iron skillet.
- Delicious paired with sour cream or applesauce for a latke-like twist.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: passover potato pie, kosher for passover, potato kugel pie, jewish holiday dish