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Ingredients
  • 1½ POUNDS RUSSET POTATOES (ABOUT 4 SMALL POTATOES)
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL
  • 1 LARGE ONION, SLICED
  • ¼ CUP DRAINED CHOPPED PICKLED PEPERONCINI
  • 1 TEASPOON KOSHER SALT
  • 4 CUPS SHREDDED ASIAGO
  • ¼ CUP FINE-GRIND POLENTA OR CORNMEAL
  • 6 LARGE EGGS
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