Polish potato pudding

2 servings


cook the potatoes in the peel. clean, wipe through a sieve or pass through a meat grinder. grease the pudding tin with oil, sprinkle with crushed crumbs. peel, chop and brown the onions in fat. rub the oil, adding one yolk at a time, stir with potatoes and onions, add pepper. combine with foam from whipped proteins. put in the form. bake over a low heat for 45 minutes. put in a round dish, serve with sauce (tomato, mushroom) or dill. You can cook potato pudding with eggs, but without onions. to do this, fry the boiled potatoes in oil, beat the raw eggs and pour the potatoes laid in layers with them. when the eggs are baked - the dish is ready. When serving, sprinkle parsley greens or dill on the table. Cartophile pudding is also made with cool eggs. for this purpose prepared potatoes (2-3 layers) are transferred with a layer of steep eggs chopped and mixed with sour cream (3-4 tablespoons). top layer of potatoes is sprayed with oil, poured with sour cream and sprinkled with crumbs. baked in the oven for half an hour