Yield: 8 servings

• 3 pounds potatoes, including about 3/4 pound red skinned potatoes
• 1 large onion
• 1 small carrot
• 1 small zucchini
• 3 cloves garlic, roasted
• salt and black pepper to taste
• 3 eggs, well beaten
• 1 cup matzo meal
• 1/2 stick pareve margarine, melted

Roasted garlic: Barely cut the top from an entire head of garlic. Drizzle the exposed tops of the cloves with a little olive or vegetable oil and bake, in an aluminum foil cup, in a 350 degree Fahrenheit oven for 20-30 minutes or until golden, soft, and deliciously fragrant.

Wash the potatoes well. Peel them, except for the red skinned potatoes. Shred all of the vegetables, except for the roasted garlic. Mash the roasted garlic well. Combine all of the remaining ingredients well and place in a greased oven-proof casserole or glass baking dish. Bake in a pre-heated 375 degree fahrenheit oven for about an hour or until golden brown and crisp. Remove and serve.