Prep 15 mins
Cook 20 mins
foun don a Tunisian website & submitted for ZWT9. I think this is a great way to use leftover mashed potatoes!
- 1 lb potato (mashed)
- 2 medium onions
- 4 ounces parsley (chopped)
- 1 tablespoon butter
- salt and pepper (to taste)
- 6 large eggs (beaten)
- Saute onions and parsley in butter until onions are brown.
- When onions are cooled, combine all ingredients, including potatoes.
- Pour into 10 inch greased round pan, Bake for 20 minutes at 450*.
I'm glad I tried this recipe as it is extremely yummy!<br/>I did not have mashed potatoes leftovers and for this reason I prepared this fresh: breaking the boiled potatoes with the fork. I did not make it completely mush.<br/>After baking this in the mold, I inverted this on a plate to serve. We loved it!
Great potato recipe! This ended up being a two night ordeal as I cooked new potatoes with their skins on and mashed them. This came about as I really didn't plan this well lol. So the next night I used the precooked mashed potatoes and then made as directed. I enjoyed it a lot and would have given it 5 stars however DH gave it 3 stars. So the compromise of 4 stars was selected. I plan on trying it again using whipped potatoes made with milk and butter, and more parsley and onions. I think it would also be very good with some extra sharp cheddar cheese on top too. Made for Fall NA*ME tag.
I used the same amount of potatoes (1#) but cut the eggs in half. What made this truly<br/>delicious were the freshly harvested potatoes from our CSA box. Perfect for our North African dinner feast last week! Made for ZWT9.