Kartopliana Nachynka (Potato-Cheese Filling for Varenyky)
Yield
10 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 2 | large |
onions
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | pound |
butter
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | cup |
bryndzia (sheep's milk cheese)
dry |
* |
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 2 | large |
onions
|
|
| 118 | ml |
vegetable oil
|
|
| 113.4 | g |
butter
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
bryndzia (sheep's milk cheese)
dry |
* |
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
ground |
|
Directions
Peel and quarter the potatoes, cover with water, and cook until soft.
Meanwhile, cook the chopped onions in melted butter until golden.
Drain and rinse 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 to 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.
