Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

Recipe Ingredients

6 teaspoons	30ml	Potatoes - 5 large may be (medium)
2 teaspoons	10ml	Onions - 3 may be used if (large) you
		Onions
1/2 cup	118ml	Oil - or
1/4 lb	113g / 4oz	Butter - 1 stick
1 cup	146g / 5.1oz	Cheddar cheese - shredded or
1 cup	237ml	Dry bryndzia - (sheep's milk, cheese)
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Ground black pepper

Recipe Instructions

Peel and quarter the potatoes, cover with water, and cook until soft. Meanwhile, cook the chopped onions in melted butter until golden. Drain and rice 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 several days but NOT frozen.

NOTE:

Leftovers may be used to make breakfast cakes or a a filling for potato boats or stuffed in green peppers.

Source:
Original recipe passed down through generation and translate

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