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Passover Potato Pie_1

Passover Perfection: How to Make a Delicious Potato Pie

Chef Ava
Discover how to make a delicious passover potato pie with this easy-to-follow recipe. Perfect for your Seder table and guaranteed to become a family favorite
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Calories 0.25 kcal

Ingredients
  

  • 4 cups grated potatoes (about 4–5 medium potatoes, peeled)
  • 2 large eggs, beaten
  • 1/2 cup matzo meal (or gluten-free matzo meal for a gluten-free version)
  • 1 small onion finely chopped (optional)
  • 1/4 cup olive oil or melted butter
  • 1 tsp salt
  • 1/2 tsp  black pepper
  • 1/4 tsp  paprika (optional, for flavor)
  • Fresh parsley or chives for garnish (optional)

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 375°F (190°C).
    Grease a 9-inch pie dish or baking pan with oil or butter.
    Prepare the Potatoes:
    Peel and grate the potatoes using a box grater or food processor.
    Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for a crispy crust.
    Mix the Ingredients:
    In a large bowl, combine the grated potatoes, beaten eggs, matzo meal, chopped onion (if using), olive oil or melted butter, salt, pepper, and paprika.
    Mix well until all ingredients are evenly combined.
    Form the Crust:
    Press the potato mixture firmly into the greased pie dish, spreading it evenly across the bottom and up the sides to form a crust.
    Use the back of a spoon or your fingers to smooth the surface.
    Bake the Crust:
    Bake the crust in the preheated oven for 25–30 minutes, or until it starts to turn golden brown and firm.
    Prepare the Filling (Optional):
    While the crust is baking, you can prepare a simple filling if desired. For example, sauté onions, garlic, and vegetables, or mix beaten eggs with milk or cream for a quiche-like filling.
    If using a filling, pour it into the baked crust after the crust is done.
    Bake the Pie:
    Return the pie to the oven and bake for an additional 25–30 minutes, or until the filling is set and the top is golden brown.
    If not using a filling, simply bake the crust until fully cooked and crispy.
    Cool and Garnish:
    Remove the pie from the oven and let it cool for 10–15 minutes before slicing.
    Garnish with fresh parsley or chives if desired.
    Serve:
    Slice the pie into wedges and serve warm as a main dish or side at your Passover Seder.