Passover Beef/Potato/Egg Casserole-Sefardic

Total Time
55mins
Prep 15 mins
Cook 40 mins

Got this from the RFCJ Recipe Archive website. Looks promising. Pls make it and let me know what you think!

Ingredients Nutrition

  • 12 medium potatoes
  • 1 12 lbs ground beef or 1 12 lbs turkey
  • 2 teaspoons salt, divided (or salt to taste)
  • 1 teaspoon chopped garlic
  • 12 teaspoon saffron (If ashkenazi and you can't get KFP saffron or turmeric, consider adding extra garlic or onion powder) or 12 teaspoon turmeric (If ashkenazi and you can't get KFP saffron or turmeric, consider adding extra garlic or onion powder)
  • 14 teaspoon black pepper
  • 2 tablespoons canola oil
  • 6 eggs, hard-boiled, then peeled and sliced

Directions

  1. Boil potatoes with skins until almost fully cooked; set aside.
  2. Meanwhile, saute meat in pan and add 1 teaspoon salt and garlic.
  3. Peel potatoes and mash in bowl, adding saffron, salt, pepper and oil.
  4. In greased 9-inch-by-11-inch pan with sides, create layers approximately 1/4 inch thick: first, pat down a layer of mashed potato, cover with ground meat, add slices of eggs, create another layer of mashed potato.
  5. on top and repeat from the beginning, creating 2 to 3 layers of each. The top layer should be potato.
  6. Put pan into oven and bake at 375 degrees for 30 minutes.
  7. Then broil for 5 minutes to make the top potato layer crisp.

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