Potato Pudding
Potato pudding is a comforting and savory dish featuring grated potatoes and onions blended with eggs and a touch of flour. Baked to golden perfection, it's ideal for family dinners or potlucks, offering a hearty flavor with a crispy crust and tender interior that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Using a large bowl, beat eggs well.
- Add flour, salt, baking powder, and melted butter to the eggs and beat well until all is dissolved.
- Add grated potatoes and onions and mix well. Don't be afraid to use your hands!
- Pour the mixture into a greased brownie pan.
- Bake for 1 hour until golden and firm.
- Enjoy!
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or a dollop of sour cream to the mixture. If you're short on potatoes, you can substitute half with grated zucchini. When grating potatoes, use a box grater for even texture. Make sure to squeeze out excess moisture to avoid a soggy pudding. This dish is a great way to use up leftover grated vegetables from other recipes like Quick Vegetable Bread.
Serving Suggestions
Potato pudding can be served as a hearty breakfast or side dish. It pairs beautifully with a crisp green salad or a dollop of sour cream on top. For a complete meal, serve alongside grilled chicken or roasted vegetables. This dish also complements American recipes that feature meat, making it a versatile addition to your table.
Storage & Reheating
Store leftover potato pudding in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 1-2 minutes or warm it in the oven at 350°F (175°C) for about 15 minutes until heated through. Reheating can help restore some of its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Pudding contains roughly 446 calories, with 7g protein, 67g carbohydrates, and 17g fat. It is an excellent source of potassium (26% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1605mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use any starchy potato like Russets or Yukon Golds for a fluffy texture. Waxy potatoes may yield a denser pudding, so they are not recommended. Experimenting with different varieties can add unique flavors to your dish.
Is it necessary to grease the pan?
Greasing the pan is essential for preventing the pudding from sticking. You can use butter or cooking spray to ensure easy removal after baking. If you prefer, line the pan with parchment paper for added assurance.
Can this recipe be made ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh before serving for the best texture. This makes it a convenient option for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).