PENNSYLVANIA DUTCH POTATO
FILLING
 
8 potatoes, boiled & mashed
6 onions, diced
2 raw eggs
6 slices bread, broken
Milk
Salt & pepper

Saute onions in butter. Mash potatoes and stir in enough milk to make quite thin. Add eggs (beaten in about 1/2 cup milk). Stir in onions, salt and pepper. Add bread cubes. Put in greased casserole and bake until lightly brown at 350 degrees.

 

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