Recipe(tried): Potato Stuffing

Dear Sarelle,

I'm sending you Patty Unterman's (of Hayes Street Grill in San Francisco) recipe for potato kugelettes, which you may be able to adapt and use for stuffing. I found this in the Passover section of Joan Nathan's cookbook. I am presenting it here exactly as in her cookbook.

Patty Unterman's Potato Kugelettes

Makes 24 potato kugelettes for 6 servings (F or M)

Patty Unterman, chef-owner of the Hayes Street Grill in San Francisco, created this potato kugelette recipe for her three-year-old son Harry: "He could hold one of these in his fingers." Although Patty does not like the taste of margarine in this recipe, you could use it instead of chicken fat, if you wish.

1 cup grated and drained Kennebec or Idaho potatoes, squeezed dry
1/4 cup grated onion
2 eggs, well beaten
1 teaspoon coarse Kosher salt
Freshly ground pepper to taste
2 tablespoons chicken fat, butter, or melted margarine plus extra for greasing pans
Matzah meal

Preheat oven to 375 degrees F.

Combine all the ingredients.

Grease 24 muffin cups and dust with matzah meal. Place 1 tablespoon filling in each muffin cup and bake 25 minutes, until golden. Serve 4 per person.

By the way, I make oven french fries often. My recipe says to soak the fries in cold water for 1/2 to 1 hour first, and then squeeze them dry. I think this has something to do with retaining crispness. You might try doing this first. Good luck. I hope that someone out there has the actual recipe for you, though.

Marilyn