Ingredients
8 pieces Sweet Potatos (NOT YAMS)
1 stick Unsalted Butter
1 tablespoons Parsley Leaves (finely chopped)
1 tablespoon Rosemary Leaves (finely chopped)
1 tablespoon Majoram (finely chopped)
5 cups Onions (chopped)
12 ounces White Mushrooms (sliced)
6 pieces Eggs
3 cups Sour Cream
1 cup Matzo Meal
Preparation
In a large heavy skillet, heat 4 tablespoons (half stick) of butter over moderate heat until foam subsides; cook HERBS 3 minutes.
Add the onions and cook over mod-low heat, stirring occasionally for 30 minutes or until softened.
Add the mushrooms, remaining 4 tablespoons of butter (half stick), salt & pepper (to taste) and cook > stirring occasionally for 15 minutes or until mushrooms are tender.
IN A BOWL; combine eggs, sour cream and matzo meal. Stir, let stand.
PREHEAT oven to 375f (convection bake) and grease a large glass pyrex baking dish.
Under running water; coarsely grate the potatoes into a colander. Squeeze excess water from potatoes and drain. NOTE: could use a food processor and PULSE grate.
Stir potatoes and onion/mushroom mixture into the matzo meal mixture.
Spoon combines mixtures into the baking dish and BAKE 5-60 minutes (or until golden).
