Classic crispy Jewish potato kugel
INGREDIENTS:
8 medium potatoes
2 onions (large!)
6 eggs
1/2 cup oil
4 Tbsp. matzo meal
1 heaping Tbsp. salt
1/2-1 tsp. pepper
PREPARATION:
1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. In a large bowl, mix eggs, oil, matzo meal, salt and pepper. Set aside.
3. Coarsely grate the potatoes and onion by hand or food processor.
Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-matzo meal mixture. Mix by hand only until smooth.
4. Pour into a greased 9x13 inch baking dish.
5. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.
YIELD: 12-14 servings.
Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.