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
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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