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Perfect for Pesach, this recipe is a really unique twist on regular knaidlach. These potato knaidlach cook nicely and taste great! They may not roll out as round as regular knaidlach, but they won’t disappoint!
3 to 4 potatoes, peeled and cooked, well drained
4 tablespoons oil
2 to 3 eggs, raw
1/2 teaspoon salt
Mash potatoes.
Heat oil in skillet.
Brown potatoes, mixing constantly. Cool.
Add eggs and salt. Refrigerate for several hours.
Shape knaidlach and drop into boiling soup. Cook over moderate heat for 30 minutes.
Photography by Tamara Friedman
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