from the kitchen of Sharmagne Leland-St. John
2 cups raw potato skins, grated with a bit of potato attached
1⁄3 cup grated onion
1 egg, beaten
3 tablespoons flour
1 beet, cooked and grated
Preheat the oven to 400º F. Butter a small glass pie plate.
Scrub the potato skins with a soft brush. Mix the grated
potato peels with the egg, onion and flour.
Press the mixture into the pie plate continuing up the sides
to form a crust. Bake the crust for 20-25 min. Remove from
oven and set aside.
Reduce oven heat to 375º F.
While the crust is baking, separately boil the beets and the
potatoes, drain and mash the potatoes. Fill the crust with the
mashed potato mixture and sprinkle with the beets. Bake for
10 minutes or until browned.
You can also add your favorite potato flavorings such as butter,
egg yolk, crumbled bacon, cheese, garlic, heavy cream, salt and
pepper, etc. Foods which were unavailable or scarce during the
war due to rationing.