Passover… it’s a time for remembering, for family, and, let’s be honest, for figuring out what to eat that *isn’t* matzah for every single meal! This Passover Potato Pie? It’s my secret weapon. Seriously! For years, I’ve been making this, and it’s always a hit. It’s so simple, even *I* can’t mess it up (and trust me, I’ve tried with other recipes!). My family loves it – even my picky eaters – and it’s become a Passover tradition right alongside the Seder plate. This Passover Potato Pie is a delicious, easy main dish that’ll have everyone asking for seconds. It really is the perfect solution!
Why You’ll Love This Passover Potato Pie
- It’s SO easy to make – even *I* can do it!
- The flavor? Seriously delicious. Savory, comforting… yum!
- Totally perfect for Passover – no crazy ingredients needed.
- It’s gluten-free, thanks to the matzah meal!
- Crowd-pleasing? Oh yeah. Everyone loves it.
It’s the Perfect Passover Dish
Okay, so think about it: potatoes are naturally Kosher for Passover. Plus, this potato pie is hearty and satisfying. It’s a real main dish that *everyone* can enjoy during the holiday!
Ingredients for Your Passover Potato Pie
Alright, let’s talk ingredients! Nothing too fancy here, promise. You’ll need about 5 lbs of potatoes. I usually go for Russets, peeled and quartered, but honestly, whatever you’ve got works. Then, one large onion, chopped – don’t worry about being perfect, just get it chopped! You’ll also need 2 tbsp of olive oil for sautéing that onion. Next up are 4 large eggs, beaten, ½ cup of matzah meal (that’s the secret ingredient!), 1 tsp of salt, ½ tsp of black pepper, and finally, 2 tbsp of chopped fresh parsley. See? Easy peasy!
How to Prepare Passover Potato Pie: Step-by-Step Instructions
Okay, people, let’s get cooking! Don’t worry, even if you’re like me and sometimes… *ahem*… “improvise” in the kitchen, this Passover Potato Pie is super straightforward. Just follow these steps, and you’ll be golden!
Preparing the Potatoes for the Passover Potato Pie
First things first, get those potatoes boiled! Put ’em in a pot, cover with water, and boil until they’re fork-tender. Then, drain ’em good and mash ’em up! Want ’em extra smooth? Add a splash of the potato water back in. Trust me, it works!
Assembling Your Passover Potato Pie
Now, in a big bowl, dump in those glorious mashed potatoes, the sautéed onion (smells amazing, right?), the beaten eggs, matzah meal, salt, pepper, and parsley. Mix it all up really well. Don’t be shy – get in there!
Baking the Passover Potato Pie to Perfection
Preheat your oven to 375°F (190°C) – don’t forget! Then, pour the potato mixture into a greased 9-inch pie dish. Pop it in the oven and bake for 45-50 minutes. You’re looking for a beautiful golden brown top. It should be set, not jiggly. Let it cool a bit before serving – patience, I know!
Ingredient Notes and Substitutions for Passover Potato Pie
Okay, so a quick word about some of these ingredients! Matzah meal is what makes this Passover-friendly, obviously. It’s basically ground-up matzah, and it acts like a binder. If you’re feeling adventurous, you could try adding other herbs besides parsley – dill would be amazing! Or maybe some chives? As for veggies, feel free to toss in some cooked carrots or zucchini along with the onion. If your potato mixture seems a little too wet, a tablespoon or two of potato starch will thicken it right up. Just sayin’!
Tips for the Best Passover Potato Pie
Want to take your Passover Potato Pie from “good” to “OMG amazing?” I’ve got you covered! First things first: don’t overmix the potato mixture! Seriously, just combine everything until it’s *just* mixed. Overmixing makes it tough, and nobody wants a tough potato pie. Make sure those potatoes are cooked all the way through before you mash ’em, too. Lumpy potatoes? No thanks! And splurge on the olive oil – good quality olive oil really does make a difference. It adds a richness you just can’t beat. Trust me on this one!
Variations for Your Passover Potato Pie
Okay, so you’ve made the basic Passover Potato Pie, and it’s a hit, right? Awesome! Now, let’s get crazy and try some variations! How about adding some different herbs? Rosemary or thyme would be delicious. Or maybe a pinch of smoked paprika for a little kick? You could also toss in some cooked ground beef for a heartier pie. My favorite? Using sweet potatoes instead of regular potatoes! It gives it a slightly sweet flavor that’s totally addictive. And don’t be afraid to experiment with different veggies – mushrooms, spinach, anything goes!
Frequently Asked Questions About Passover Potato Pie
Got questions about this amazing Passover Potato Pie? I bet you do! Don’t worry, I’ve got answers to the most common things people ask. Let’s dive in!
Can I make Passover Potato Pie ahead of time?
Absolutely! In fact, I usually do. Just bake it, let it cool completely, cover it tightly, and pop it in the fridge. Then, when you’re ready to serve, just reheat it in a 350°F (175°C) oven until it’s warmed through. Easy peasy!
Is this Passover Potato Pie recipe gluten-free?
Yep! It totally is. That’s because we’re using matzah meal instead of regular flour. Matzah meal is basically ground-up matzah, so it’s naturally gluten-free and totally Passover-friendly!
Can I freeze Passover Potato Pie?
You sure can! Let the pie cool completely, then wrap it really well in plastic wrap and then foil. It’ll keep in the freezer for up to a month. When you’re ready to eat it, thaw it overnight in the fridge and reheat it like you would the refrigerated pie.
Storing and Reheating Your Passover Potato Pie
Got leftovers? Lucky you! Just pop ’em in an airtight container and stick ’em in the fridge. They’ll be good for about 3-4 days. To reheat, you can microwave ’em (quick and easy!) or warm ’em up in the oven for a crispier crust. Yum!
Nutritional Information for Passover Potato Pie
Okay, so everyone always asks about the nutritional stuff. Honestly? I’m not a nutritionist! But I can give you a *rough* estimate. One slice of this Passover Potato Pie is probably around 300 calories, with about 12g of fat, 8g of protein, and 40g of carbs. There’s also around 300mg of sodium and 5g of sugar, so if you’re watching your sugar intake – maybe go easy on the seconds! Just remember, these are *estimates* – it all depends on the exact ingredients you use. But hey, it’s Passover – enjoy yourself!
Enjoy Your Delicious Passover Potato Pie!
There you have it! My family’s favorite Passover Potato Pie. I really hope you and your family love it as much as we do! Make sure to leave a comment below and let me know what you think. Oh, and don’t forget to rate the recipe and share it with your friends on social media! Happy Passover!
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Fail-Proof: Passover Potato Pie Recipe in Under an Hour
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Jewish
- Diet: Gluten Free
Description
A delicious and savory potato pie perfect for Passover.
Ingredients
- 5 lbs potatoes, peeled and quartered
- 1 large onion, chopped
- 2 tbsp olive oil
- 4 large eggs, beaten
- 1/2 cup matzah meal
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes until tender. Drain and mash.
- Sauté onion in olive oil until softened.
- Combine mashed potatoes, sautéed onion, eggs, matzah meal, salt, pepper, and parsley in a large bowl. Mix well.
- Pour mixture into a greased 9-inch pie dish.
- Bake for 45-50 minutes, or until golden brown and set.
- Let cool slightly before serving.
Notes
- You can add other vegetables like carrots or zucchini.
- For a richer flavor, use chicken broth when mashing the potatoes.
- This pie can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg
