Potato Matzo Kugel

Ingredients

• 2-2 1/2 lbs potatoes, peeled
• 2 onions, peeled
• 4 eggs, lightly beaten
• 1 cup matzo meal (plain breadcrumbs are fine for non-passover times)
• 1/2 cup canola oil (or vegetable oil)
• kosher salt
• fresh ground pepper

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Grease the inside of a 2 quart baking dish.

3. 3

   Grate the potatoes and onions (food processor will turn the potatoes brown really quickly and it's UGLY - avoid it if possible) and place in a strainer set over a bowl. It's important to work quick so the potatoes don't brown too much.

4. 4

   Squeeze as much moisture as you can from the potatoes and onions, and remove the strainer from the bowl.

5. 5

   In the bowl, you will see a liquid that sits on top of starch that is sticking to the bottom.

6. 6

   Discard the liquid being very careful not to discard the starch underneath.

7. 7

   Add the potatoes and onions to the bowl with the starch, along with the eggs, matzo meal, oil, and salt and pepper. I have not given a specific amount of salt as this is an individual preference - I like a lot of salt, and if I would post the amount, people's hypertension would soar just at reading it.

8. 8

   Stir very well.

9. 9

   Insert the mixture into the baking dish and bake for 45minutes-1hour, until the kugel is browned and bubbling.