Passover Beef/Potato/Egg Casserole-Sefardic

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

• Ready In: 55 mins
• Serves: 6

Ingredients

• 12  medium potatoes
• 1 1⁄2 lbs ground beef or 1 1⁄2 lbs turkey
• 2  teaspoons salt, divided (or salt to taste)
• 1  teaspoon  chopped garlic
• 1⁄2 teaspoon saffron (If ashkenazi and you can't get KFP saffron or turmeric, consider adding extra garlic or onion powder) or 1⁄2 teaspoon turmeric (If ashkenazi and you can't get KFP saffron or turmeric, consider adding extra garlic or onion powder)
• 1⁄4 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.