Jewish Potato Pudding

Jewish Potato Pudding


4 people made this

This potato pudding has grated potato, eggs, onion, matzo meal and is seasoned with salt and pepper. This has been a Passover tradition in our family for years.

Sarah Beller

Serves: 16 

  • 6 medium potatoes, peeled
  • 7 eggs
  • 2 tablespoons vegetable oil
  • 1 onion, grated
  • 1/3 cup matzo meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon ground black pepper, to taste
  • 2 tablespoons olive oil

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat the oven to 180 degrees C. Generously grease two square baking dishes.
  2. Grate the potatoes and place them in a bowl of cold water to prevent discoloration. In a large bowl, beat the eggs and 2 tablespoons of oil together. Stir in the onion. Drain the potatoes and stir them into the egg mixture as well. Gradually mix in the matzo meal and baking powder. Season with salt and pepper. Divide the mixture between the two prepared dishes and spread evenly. Drizzle or brush remaining oil over the top.
  3. Bake for 1 hour in the preheated oven or until nicely browned. Serve hot or cold.

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