Print-friendly Version

NANA NASE’S PENNSYLVANIA DUTCH POTATO FILLING

5 lbs. of potatoes, peeled and cubed
1 tsp. salt
1 lb. butter
12 slices of bread, cubed
¾ cup yellow onion, chopped
½ to ¾ cup celery, chopped
6 eggs, beaten
½ to ¾ cup chopped parsley
¼ tsp. pepper
½ tsp. salt

Peel and cube potatoes, then boil in water with salt until soft. Pour water off potatoes, then set aside.

In a large skillet, melt butter and add cubed bread, chopped onions and chopped celery, then brown
slightly.

Add bread mixture to the potatoes. Add salt, pepper and chopped parsley.

Beat eggs with a fork and slowly stir approximately ¼ cup of the bread-potato mixture into the eggs to
gradually cause the temperature of the eggs to rise. You don’t want them to scramble!

Stir the heated-egg mixture back into the potato-bread mixture and stir until mixed. Don’t over stir!

Pour into a greased 13-inch X 9-inch oblong pan and cover with foil. Bake at 375-degrees for one
hour. During the final 15 minutes, remove foil and continue to bake. Over-baking may cause the filling
to be too dry.

Serves 8-12 people. Garnish with parsley. Goes great with gravy!

Best of all, leftovers freeze well in a freezer bag or sealed plastic container to be heated up later to be
enjoyed along with memories of that special holiday dinner.

Copyright © 2006 by Karen’s Kitchen™. All rights reserved. International copyright secured.


Return to Karen's Kitchen