Jewish Potato Pudding

    1 hour 20 minutes

    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.

    7 people made this

    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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    Reviews in English (2)


    Excellent potato pudding just like I grew up with! To make it a little easier, I shred the potatoes and onion in the food processor.  -  19 Sep 2009  (Review from Allrecipes USA and Canada)


    Excellent!!! Just like my grandpa's! Thanks for the share.  -  24 Dec 2014  (Review from Allrecipes USA and Canada)