Makes: 6 servings
Prep: 20 mins
Bake: 40 mins
- Vegetable oil, for greasing and brushing
- 3 pounds baking potatoes
- 1 small onion, grated
- 2 eggs, lightly beaten
- Salt and pepper
- Ketchup, for serving
- Preheat the oven to 400 degrees . Line a baking sheet with parchment paper; grease the parchment with the oil.
- Using a food processor fitted with the shredding disk, shred the potatoes. In a large bowl, combine the potatoes with enough cold water to cover; let soak for 10 minutes. Drain the potatoes, then layer between kitchen towels. Roll up the towels and squeeze to remove any excess water. Rinse and dry the bowl.
- In the bowl, combine the potatoes, onion, eggs, 2 teaspoons salt and 1/2 teaspoon pepper. Arrange the potatoes in 6 mounds on the prepared baking sheet. Using a pastry brush, coat each mound with oil. Bake until golden-brown, about 40 minutes; let cool slightly. Using a spatula, stack 1 mound on top of a second mound; repeat with the remaining mounds to make 3 double mounds. Using your hands, shape each stack into an oval, then press a crevice into the center to create the two lobes of the "brain" (each lobe is 1 serving). Serve with a drizzle of ketchup around each brain.