seriously, how can you not like this? potatoes, onion, oil, salt, matzah meal. . . baked in the oven until perfection with a crunchy outside occurs. It was a big winner at the seder.
adapted from Faye Levy's 1,000 Jewish Recipes
2-3 lbs idaho potatoes
3 tbsp oil
2 large onions, diced
1/4 cup matzah meal
salt & pepper to taste
Preheat oven to 350, and heavily grease an 8x8 baking dish. Saute onions in 1-2 tbsp oil until soft, about 10 minutes. While onions are cooking, peel and shred potatoes. Put potatoes into a colander and squeeze out as much moisture as possible. Mix potatoes with onions, eggs, salt & pepper & matzah meal. Pour potato mixture into hot baking dish, and drizzle w/remaining oil. Bake for 1 hour at 350. Levy suggests putting the baking dish into the oven about 5 minutes before you are ready to bake, and then pouring the potato mixture into a super hot baking dish. She says this will help create a crunchy crust. I followed her suggestions to the letter, and it was truly awesome.
I can understand that no one wants to go on stage after a baked latke. It's like going on stage after Lady Gaga. So although this next dish was incredibly good, the poor thing had to go on the Seder table right next to the awe inspiring magnificent baked latke.
from the same cookbook as above,
Passover Spinach Stuffing
4 crumbled matzahs
1 cup chicken stock, warmed in the microwave
3 tbsp oil
2 onions, chopped
salt & pepper
3 cloves garlic, minced
20 oz frozen spinach, defrosted and drained
Preheat oven to 350 and grease an 8x8 baking dish. In a large bowl pour the hot stock over the matzah peices. let sit 10 minutes so the matzah can soften. saute the onions in 2 tbsp oil until soft, about 10 minutes. add the garlic, salt & pepper, and saute another minute. add onions & spinach to matzah and mix well. season with salt, pepper & nutmeg to taste. Stir in eggs, then pour into baking dish. bake at 350 for 45 minutes.