1 tablespoon + 2 teaspoons of functional oil, divided
3 tablespoons matzoh meal tossed with 1 teaspoon dried chives
2 medium all-purpose potatoes, pared and shredded
1 medium sweet potato, pared and shredded
1 medium onion, minced
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon white pepper
2 whole eggs, beaten
Preheat oven to 375F.
Lightly oil six-muffin tin with 1 tablespoon oil. Dust with matzoh meal mixture. (A non-stick muffin tin is preferred). Set aside.
Heat remaining 2 teaspoons oil in small skillet and sautee onion, parsley, salt, and pepper until onion is translucent. Remove from heat.
In mixing bowl, combine potatoes, sweet potatoes, onion mixture, and eggs.
Fill muffin tins and bake about 45 minutes or until golden brown.
Per serving: 120 calories, 125 mg sodium, 2.5 g fiber.