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Have you made Burgonyakereg (potato Crust)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Burgonyakereg (potato Crust)

Date Added: January 04, 2014


1 Pound Potato 1 Pound Potatoes (7 oz)
2 Unit Eggs 2 Unit Eggs large
2 Tablespoons Butter 2 Tablespoons Butter unsalted
1 Tablespoon Parsley 1 Tablespoon Parsley flat minced
1 Unit Salt 1 Unit Salt to taste
1 Unit Pepper 1 Unit Pepper black to taste
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1. Boil potatoes in their skins.

2. Peel potatoes and force the pulp through a sieve.

3. Let it cool. Mix into the seived pulp the eggs, butter, parsley, and salt and pepper to taste.

4. Butter small tartlet shell or barquettes, or any little molds, and fill them with the potato mixture.

5. Bake them in a 375F oven for 10 minutes. Turn out of the molds to serve.

6. These make an excellent garnish for a roast.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Potato allergies.
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