Potato Latkes / Muffins (Passover)
Ready In: 1 hr 5 mins
Yields: 12 potato muffins
Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 1⁄4 teaspoons paprika
- 1 3⁄4 lbs baking potatoes, peeled
- 2 large eggs, lightly beaten
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon fresh ground black pepper
Directions
- Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
- Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
- Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
- Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
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