2 (10 ounce) packages frozen chopped potatoes
2 large onions, sliced
5 stalks celery, sliced
1 (10 ounce) can bread crumbs
1 tablespoon salt
1 tablespoon dried sage
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon dried rosemary
4 tablespoons cooking spray
Preheat oven to 350 degrees F (175 degrees C). (Note: You can wait until your oven is cool enough to touch.)
Place potatoes in a blender or food processor. Puree until smooth and puree water. Stir in onions and celery. Allow to cool.
Place potatoes, onions, celery and celery into a mixing bowl. Mix in enough water to make a paste. Shape into little balls. Place potatoes into the baking dish. Pour the bread crumbs in the center of the pan.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
Meanwhile, combine bread crumbs and salt. Mix thoroughly. Place a layer of the potato mixture over the bread crumbles, and spread between the breadcrumbs. Brush the bread crumbs with cooking spray.
Bake uncovered for 20 minutes in the preheated oven, until potato mixture is golden brown.
This is the best Pisco Sour recipe I have had, reminiscent of the best Chilean drinks. I have tried Pisco throughout Chile and South America, and no recipe matches the crisp taste of this mix.