Potato Borek

Yhis one comes from King Arthur Flour.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 dish

Ingredients

• 3⁄4 cup  sunflower oil
• 1  cup plain yogurt
• 3  large eggs
• 4 1⁄2 cups russet potatoes, peeled, cut in 1/2 inch dice
• 3  cups onions, chopped
• 3⁄4 cup carrot (peeled and diced)
• 3⁄4 cup  frozen peas (thawed)
• 1  teaspoon cumin
• 1⁄4 teaspoon cayenne pepper
• 2 1⁄2 teaspoons salt
• 2 1⁄2 cups all-purpose flour

Directions

1. Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
2. In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
3. Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.