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Title: Varenikis -- Potato Filling
Categories: Side Jewish
Yield: 1 Servings
| 3 | lg | Russet or Idaho potatoes, peeled & sliced thin water salt |
| 1 | lg | Onion, diced |
| 3 | tb | Corn oil |
| 1 | tb | ;Salt (or to taste) |
| 1 | ts | -black pepper, fresh ground |
| 1 | lg | Onion, diced fine for toppig |
| 1/4 | c | Corn oil |
In pot, boil sliced potatoes in salted water to cover until tender. While potatoes are cooking, in skillet, heat corn oil. Saute first, diced onion in hot oil until it is a dark golden brown. Drain potatoes & place in bowl. Mash them together w/ sauteed onion. Season w/salt & freshly ground pepper to taste & use as filling for varenikis. In skillet, heat 1/4 c corn oil. Saute 2nd, finely diced onion in oil until brown. Toss w/cooked varenikis before serving.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Company. D. Pilleggi
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