my-potato-pudding

My Potato Pudding

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Sarah Beller
Recipe by  Sarah Beller

“My grandmother's recipe for potato pudding is amazing when finished. It takes patience to make, but in the end, it's worth it!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 8 inch square baking dishes.
  2. Shred 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 pans, 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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Review (1)

Rate This Recipe
Rhoda
25

Rhoda

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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 17.1 g
  • 6%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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