Yom Kippur break fast is a great time to eat simple, filling foods that are easy to make before break fast, easy to refrigerate in the time leading up to break fast, and are easy to reheat right before break fast.  This kosher potato cheese bake definitely lives up to those expectations.  For other great Israeli snacks for break fast, click here.

Ingredients:

· 8 large potatoes, peeled
· 2 cups grated hard cheese (Cheddar or similar)
· 3 eggs
· 1 1/2 teaspoons salt
· 1/4 teaspoon pepper

Preparation:

Fill a large pot with water.Add potatoes. Cover. Bring to a boil. Reduce heat. Cook potatoes until soft, but not mushy (approximately 50 minutes). Drain. Preheat oven to 350° F (180° C). Place potatoes in a mixing bowl. Mash slightly so the potatoes are chunky and the pie will be airy. 

If you mash the potatoes too much, then the pie will be too dense. Mix in cheese. Add eggs and spices. Pour into a greased baking pan. Bake, uncovered, for 40 minutes, or until golden brown on top. 

For exclusive content on other kosher foods from Israel, click here.