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Kartopliana nachynka (potato-cheese filling f

Yield: 10 Servings

Ingredients:

• 6 md Potatoes; 5 Large May Be -Used
• 2 lg Onions; 3 May Be Used If You -Love Onions
• 1/2 c Oil; OR
• 1/4 lb Butter; 1 Stick
• 1 c Cheddar Cheese; Shredded OR
• 1 c Dry Bryndzia (Sheep's Milk -Cheese) *
• 2 ts Salt
• 2 ts Ground Black Pepper

Instructions:

* 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.

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