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Kartopliana Nachynka (Potato-Cheese Filling for Varenyky)

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Submitted by ragbike

YIELD

10 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

6 6
MEDIUM MEDIUM POTATOES
2 2
LARGE LARGE ONIONS
½ 118
CUP ML VEGETABLE OIL
¼ 113.4
POUND G BUTTER
1 237
CUP ML CHEDDAR CHEESE
shredded
1 237
2 1E+1
TEASPOONS ML SALT
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 322 67% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 613mg 26%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 16%
Calcium 10% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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