Friday, May 15, 2009

One potato, Two potatoes, Three potatoes more...


From the Literary Society at Woy Woy – Central Coast of NSW, Australia... the following book-inspired recipe. It was topped with sour cream.

2 cups grated, peeled, raw potato skins (well packed). Use mashed potatoes for filling.
1/4 cup grated onion. More onion can be added to mash.
1 large egg, well beaten
2-3 tablespoons self-raising flour.
1/2 teaspoon salt. 2-3 small slices of beetroot, diced. Sour cream, chives for topping.

Preheat oven to 400°F (210c). Oil small pie plate. Mix grated potato peelings In a bowl, add the beaten egg and grated onion. Sprinkle with flour and combine mixture.
Using floured hands or the back of a spoon, put the potato mixture into well oiled pie plate, pushing mixture up the sides of the plate to form the crust. Bake the crust for 20 minutes, then brush the crust with a little oil to help brown more. Cook potatoes (add grated onion if desired) drain, mash. Add mash filling to crust, top with beetroot pieces. Add sour cream, chives, thyme, if desired. Turn oven temperature down to 375°F (190c). Bake for additional 10 minutes (total of 30 to 35 minutes) or until browned.

Remove tart from the pan and serve hot or at room temperature.

Credit..Trish - Empire Bay Australia.


  1. You sure do have potatoes on your mind...what the heck is beet root? But, I have to tell you...this sounds good!


  2. I absolutely despize beets...!


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