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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

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.

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