The name potato loaf comes from a long time ago when we used to make this in a loaf pan. Over the years, I found that a shallow, longer pan cooked the potatoes better, but the name remains. This, along with hummus and soyburgers, was one of our first vegetarian recipes, and it is still a big favorite today. We both find it incredibly delicious!
I've measured out the potatoes to make a more accurate recipe.
20 oz. peeled potatoes (unpeeled if desired)
1 small-medium onion
2 T. olive oil
Whisk together the egg and oil. Grate in the onion. Grate in the potatoes.
Put in greased 7 x 11 pan, cover with tin foil, and bake in preheated 350º F. oven for about an hour.
Remove tin foil halfway through the baking.
I like to add some roasted garlic to the top after it comes out of the oven. And here's my little tip of the day. I've changed the traditional way of roasting garlic where you cut off the bottom and remove part of the covering. I never liked having to handle the hot garlic and squeeze it out of the peeling. So now before cooking, I peel the garlic, chop it up, put it in a square of tin foil, cover it with olive oil, make a pouch of the foil, and bake it about half an hour at 350º F. It is perfectly wonderful this way, and a whole lot easier for the diner.