This is an Italian recipe from rec.food.recipes. Seems to me that Passover cake flour (fine matza meal) could be substituted easily to make this Pesachdik.

Potato Cake

8 large Idaho potatoes
3 eggs
Salt to taste
3 T. butter, melted
3 T. olive oil
1/2 c. freshly grated Parmesan cheese
2 T. all-purpose flour
1 egg yolk, lightly beaten

Butter 8-inch cake pan with removable bottom. Fill large saucepan two-thirds full with water, add potatoes, bring to a boil. Boil gently until potatoes are tender. Preheat oven to 350 degrees F.(175C). Peel and mash potatoes while hot. Beat 3 eggs with salt in large bowl. Beat in melted butter and oil. Add mashed potatoes, Parmesan cheese and flour; mix well. Put potato mixture into buttered pan and smooth top with spatula. Brush top with beaten egg yolk. Bake 20 to 25 min. or until top is golden. Unmold potato cake and place on a warm platter. Serve immediately. Makes 6 to 8 servings.

"Northern Italian Cooking" by Biba Caggiano