Passover Potato Pie Recipe
Create a delicious Passover Potato Pie with our step-by-step guide. Perfect for your holiday table, it’s easy, flavorful, and family-friendly.
Ingredients
Potatoes (4–5 medium)
- Starchy potatoes like russet scrubbed or peeled, shredded or mashed.
Onion (1 large, finely chopped)
- Yellow onion for a mild sweet flavor, diced small.
Eggs (3–4 large)
- Fresh eggs to bind the filling beaten lightly.
Oil (2–3 tablespoons)
- Vegetable oil or olive oil for sautéing onions and greasing the baking dish.
Salt (1 teaspoon or to taste)
- Kosher salt or Passover-approved salt.
Ground Black Pepper (½ teaspoon or to taste)
- Adjust based on spice preference.
Optional Spices and Herbs:
- A pinch of paprika Passover-approved.
- A dash of garlic powder.
- Fresh parsley or dill for garnish or flavor.
- A pinch of dried oregano.
Instructions
1. Preheat Your Oven
- Set your oven to 350°F (175°C).
- Give the oven a few minutes to warm up while you prepare the ingredients.
- A hot oven ensures even cooking from the start.
2. Prepare Your Baking Dish
- Choose a 9-inch pie dish or a similar baking pan.
- Lightly grease the interior with oil.
- This prevents sticking and makes cleanup simpler.
3. Deal with the Potatoes
- Decide if you want to shred or mash them.
- For Shredded Potatoes:- Peel the potatoes (if desired) or leave the skins on for extra fiber.- Use a box grater or food processor to shred them.- Squeeze out excess water. You can use a clean towel or cheesecloth to do this. Excess moisture can cause a soggy pie.
- For Mashed Potatoes:- Peel and chop the potatoes into large chunks.- Boil in salted water until fork-tender. Drain well.- Mash them until they reach a smooth or slightly lumpy texture.
- Set the prepared potatoes aside in a large bowl.
4. Cook the Onions
- Warm a skillet over medium heat.
- Add 1–2 tablespoons of oil.
- Toss in the chopped onions.
- Sauté until they turn soft and translucent. This may take about 5–7 minutes.
- Stir often to prevent burning.
- Transfer the onions to the bowl with the potatoes.
5. Combine Eggs and Seasonings
- In a separate bowl, crack the eggs.
- Beat them lightly with a fork or whisk.
- Add salt, pepper, and any optional spices you like, such as paprika or a pinch of garlic powder.
- If you plan to include chopped fresh herbs, you can stir them in at this point.
6. Mix Everything Together
- Pour the egg mixture over the potatoes and onions.
- Use a wooden spoon or spatula to combine everything.
- Ensure the seasoning is spread throughout the mixture.
- The mixture should feel moist but not watery.
7. Load the Baking Dish
- Spoon or scoop the potato mixture into the greased pie dish.
- Spread it evenly. Pat it down gently to create a flat surface.
- If you want a slight crust, drizzle a bit of oil over the top, or give it a light spray of cooking oil.
8. Bake the Pie
- Place the dish on the center rack of your preheated oven.
- Bake for about 30–40 minutes, or until the top feels firm and the edges look golden brown.
- Keep an eye on the pie. Avoid overbaking because that can dry out the potatoes.
- If the top starts to brown too fast, cover it lightly with foil.
9. Check for Doneness
- Insert a toothpick or knife into the center. If it comes out clean, the pie is ready.
- If you see uncooked egg or wet spots, continue baking for a few more minutes.
- Once done, remove the pie from the oven and set it on a rack to cool slightly.
10. Rest Before Slicing
- Give the pie 10–15 minutes to settle. This rest time helps the filling firm up.
- Slice into wedges or squares.
- Serve warm or at room temperature.
Notes
Nutrition Information (Per Serving)
- Calories: 220
- Fat: 8g
- Protein: 7g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 450mg
- Cholesterol: 85mg