Passover Beef/Potato/Egg Casserole-Sefardic |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Looks promising. Pls make it and let me know what you think. 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.
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