Passover Beef/potato/egg Casserole-sefardic

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 12 medium potatoes
• 1 1/2 lbs ground beef or 1 1/2 lbs turkey
• 2 teaspoons salt, divided (or salt to taste)
• 1 teaspoon chopped garlic
• 1/2 teaspoon saffron (if ashkenazi and you can't get kfp saffron or turmeric, consider adding extra garlic or onion powder) or 1/2 teaspoon turmeric (if ashkenazi and you can't get kfp saffron or turmeric, consider adding extra garlic or onion powder)
• 1/4 teaspoon black pepper
• 2 tablespoons canola oil
• 6 eggs, hard-boiled, then peeled and sliced

Recipe

• 1 boil potatoes with skins until almost fully cooked; set aside.
• 2 meanwhile, saute meat in pan and add 1 teaspoon salt and garlic.
• 3 peel potatoes and mash in bowl, adding saffron, salt, pepper and oil.
• 4 in greased 9-inch-by-11-inch pan with sides, create layers approximately 1/4 inch thick: first, pat down a layer of mashed potato, cover with ground meat, add slices of eggs, create another layer of mashed potato.
• 5 on top and repeat from the beginning, creating 2 to 3 layers of each. the top layer should be potato.
• 6 put pan into oven and bake at 375 degrees for 30 minutes.
• 7 then broil for 5 minutes to make the top potato layer crisp.