If you want to put in a little more time (not really that much more), you can make your own! Most of the ingredients are things you would already have for Passover or can easily get. This is basically the ingredients for latkes, but baked instead of deep fried!
This is more of a side dish than a main course, because it doesn't have much protein.
This recipe is not vegan (includes eggs) but can easily be made gluten-free by substituting potato starch for matzah meal, and actually, I like it that way!
Ingredients
- 2 pounds of potatoes (I used yellow potatoes, but probably any would work)
- 1 onion (I used a Vidalia because I like the sweetness)
- 1/2 cup matzah meal (substitute potato starch for gluten-free)
- 3 eggs
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- sprinkling of black pepper
Kashrut Notes
- Fresh produce is not a problem for Passover, which covers the potatoes and onion. And these vegetables can have their outsides removed (peeling the potato and removing the outside of the onion), so this is fine even for the very strict
- Extra Virgin Olive Oil is kosher for Passover without any special certification as long as it doesn't have any additives or flavorings
- Eggs do not require Passover certification but must be purchased before Passover
- Matzah meal requires Kosher for Passover certification. I know that sounds silly but sometimes matzah meal is created for year-round use and is specifically marked not for Passover.
- Potato starch (if you're using it) does require Passover certification. It's available on Amazon if you don't have it at your local store.
- Sea salt or salt without iodine does not require KFP certification, but that can be hard to find. Look for salt with Passover certification and save it from year to year (it never goes bad). Or skip the salt.
- Pepper: Ground spices require Passover certification because of anti-caking agents and the risk of cross-contamination or dilution with not-for-Passover ingredients. If you can't find it certified, use whole peppercorns with a grinder set aside for Passover use. Or skip the pepper.
Preparation
- Preheat oven to 375 degrees.
- Shred the potatoes into a large bowl. You can shred them with or without the peel -- I like it with the peel -- but clean them very thoroughly if you're not removing the peel.
- Squeeze out as much of the liquid as you can from the potatoes.
- Heat the olive oil in a frying pan and shred the onion into the frying pan. Let it cook for about 3 to 5 minutes, stirring frequently, until the onion softens.
- Pour the cooked onions and oil into the potatoes and mix well.
- Add the matzah meal or potato starch and mix well.
- Add beaten eggs and mix well.
- Add salt and pepper and mix well.
- Pour it all into a greased (with olive oil or butter) 8 x 8 or larger pan.
- Put pan uncovered into the oven and let it cook for 30 to 45 minutes, until the top is browning and the edges are crisping
Makes about 6 side dish servings.