5 lb. potatoes
4-6 lg. onions
8-12 hard boiled eggs
1-2 bunches parsley
1 gal. whole milk
1/2 cup (1 stick) butter
salt & pepper, to taste
Peel and chop potatoes in medium size chunks.
Peel and chop onions in medium size chunks. Hard boil eggs at least a day before. Chop parsley bunches.
Place potatoes and onions in large stock pot, boil till potatoes are tender, then drain. Put milk in pot. Add chopped hard boil eggs. Add butter. Add parsley. Add salt and pepper, to taste. Heat till hot. Serve with Italian or French bread.
You can use either white or golden potatoes, white is traditional. You can also add 3-4 chopped leeks as well when cooking potatoes and onions. You can use any type onion except red, mix them up.
The additions I added above are new to my moms recipe. She used to serve this only on Christmas Eve, she kept it on the stove all night so we could all grab a bowl while wrapping our gifts.
Hope you enjoy it as much as I do.
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