|Name:||Potato Skillet Pie||Contributor:||Jaminaz|
|Description:||Potato Skillet Pie||Posted:||1994-08-30|
|Key words:||potatoes, squash, vegetables||Category:||Main Dishes|
|Ingredients:||2 medium potatoes
1 medium summer squash
1 medium onion
2 cloves garlic
1/2 c mushrooms
1/4 c Matso meal
1/2 tsp dill weed
4 eggs, lightly beaten
grated cheese (optional)
|Preparation:||Use the food processor to grate potatoes, squash, onion, garlic and mushrooms. If you want to take the time, switch to a slicing blade for the mushrooms and onions.
Place the mixture in a large bowl. Mix in Matso meal, eggs, and dill weed. The mixture should be a thick paste.
Put enough oil in a 10" skillet to cover the bottom of the pan and heat to medium high - enough to sizzle a drop of water. Put about half of the mixture in the pan and reduce heat to med-low and cover. When the bottom of the mixture turns a golden brown, turn it over by loosening it with a spatula, placing a plate over the pan, flipping the pan and plate together - so the pie is in the plate, and sliding it back into the pan to finish cooking.
Repeat the process with the remaining mixture.
Top with grated cheese if desired, cut into wedges and serve.
Serves 4 to 6.
|Notes:||This a favorite quick dinner, since it is largely just a matter of running everything through a food processor and throwing it in the pan. It's pretty flexible, and can be tailored to what's in season; it's a great way to get rid of extra zucchini. Last night, I used a yellow curved-neck summer squash and topped it with mozzarella, but I've used broccoli and other vegetables along with feta or other cheeses with good success.
This is the version I made last night.