Recipe - Crispy Potato Squares

One fourth cup Vegetable oil
6 md Potato; pared and shredded
1 lg Onion
2 tablespoon Flour
1 One half teaspoon Salt
One fourth teaspoon Pepper
2 Egg; separated

Pour 3 T oil into an 8" square pan. Heat in 425 oven while preparing
potatoes. Drain potatoes and onion thoroughly. Squeeze in a towel if
necessary to remove all the liquid. Mix the potato and onion mixture with
the egg yolks, flour, salt and pepper. Beat egg whites until still but
moist peaks form; fold gently into the potatoes. Remove the pan from the
oven and spoon in the potato mixture. Sprinkle the remaining 1 Tbs. oil
over the top. You may use 1 Tbs. butter or margarine instead of the oil.
Bake in a 425 oven for 4560 minutes or until tender an crustly brown. Cut
in sqyares and serve as soon as possible.

Recipe by: GBARC COOKBOOK(ELLEN GORDON)

Posted to JEWISHFOOD digest V97 #324 by "Judy Sherman" jsherman@ici.net
on Dec 13, 1997