6 medium potatoes, 5 large may be used
2 large onions, 3 may be used if you love
1/2 cup oil, or
1/4 lb butter, 1 stick
1 cup cheddar cheese, shredded or
1 cup dry bryndzia (sheep's milk cheese), *
2 tsp salt
2 tsp ground black pepper
A Recipe for
Kartopliana Nachynka (Potato-Cheese Filling F
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This Recipe for Kartopliana Nachynka (Potato-Cheese Filling F is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Kartopliana Nachynka (Potato-Cheese Filling F from the recipe cookbook of Recipes-to-go (Cheese)
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* This may be substituted with a goat's milk cheese
such as feta Peel and quarter the potatoes, cover with
water, and cook until soft. Meanwhile, cook the
chopped onions in melted butter until golden. Drain
and rice the potatoes. Shred the cheddar cheese or
crumble the bryndzia. Add the onions, cheese, salt and
pepper to the potatoes, blending well. Allow to cool,
stirring occasionally. This filling may be
refrigerated for 2-3 days but not frozen. NOTE:
Leftovers may be used to make breakfast cakes or a a
filling for potato skins, stuffed in green peppers, or
into rolled cabbage leaves.
Serves: 10
Kartopliana Nachynka (Potato-Cheese Filling F Recipe brought to you by Recipes To-Go