In a large pan, saute onions and mushrooms in oil. Set aside. In a very large mixing bowl, combine shredded potatoes, mushrooms, onions and farfel. Add cooled chicken broth. Add the eggs and seasonings and stir gently but thoroughly. Place mixture in a lightly greased 13- by 9-inch baking pan. Bake at 350 degrees about 30 minutes or until golden brown on top. Serves 10-12
From the chefs at Classic Catering, Baltimore.