4 lg. potatoes (2 1/2 lbs.), peeled & grated (3 c.)
1/4 c. grated white onion
4 eggs, slightly beaten
2 tbsp. chopped parsley
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter, melted
1 tbsp. olive oil

Place grated potatoes in strainer for 5 minutes to drain. Combine potatoes, onion, eggs, parsley, salt and pepper in large bowl. Spoon into well oiled 9" ring mold. Drizzle butter and oil over top. Set mold on cookie sheet. Bake in hot oven, 400 degrees, 1 hour or until top forms a golden crust. Loosen sides and bottom with a spatula and invert on warm place. Fill center with any variety of vegetables. Or cut the pudding into slices and serve warm.