Potato Loaf Recipe
Ingredients
| Cottage cheese | 3/4 Cup (16 tbs) | |
| 8 ounces mushrooms, coarsely chopped | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 6 green onions, including tops, thinly sliced | ||
| Egg whites | 3 Large | |
| Plain bread crumbs | 1/3 Cup (16 tbs) | |
| Dried marjoram | 1/2 Teaspoon, crumbled | |
| 1/4 teaspoon each salt and black pepper, or to taste | ||
| 6 medium-size all-purpose potatoes (1 1/2 pounds), peeled and shredded | ||
Directions
1 Preheat the oven to 400° F.
Grease a 9"x 5"x 3" loaf pan; set aside.
In a food processor or blender, puree the cottage cheese for 1 minute or until smooth.
2 In a large bowl, combine the pureed cottage cheese, mushrooms, Parmesan cheese, green onions, egg whites, bread crumbs, marjoram, salt, and pepper.
Fold in the potatoes.
Transfer the mixture to the prepared loaf pan.
Bake for 1 hour 10 minutes or until firm and a cake tester inserted in the center comes out clean.
Loosen the sides with a metal spatula and invert onto a serving platter.
Grease a 9"x 5"x 3" loaf pan; set aside.
In a food processor or blender, puree the cottage cheese for 1 minute or until smooth.
2 In a large bowl, combine the pureed cottage cheese, mushrooms, Parmesan cheese, green onions, egg whites, bread crumbs, marjoram, salt, and pepper.
Fold in the potatoes.
Transfer the mixture to the prepared loaf pan.
Bake for 1 hour 10 minutes or until firm and a cake tester inserted in the center comes out clean.
Loosen the sides with a metal spatula and invert onto a serving platter.
Chef
