Potato Kugel

Ingredients

• 3/4 cup olive oil, divided
• 3 eggs
• 2 tsp. kosher salt
• 1/2 tsp. coarse black pepper
• 6 large Idaho potatoes
• 1 onion, quartered

Instructions

1. Preheat oven to 425.
2. Liberally oil pan
3. Place eggs in a small bowl and beat, add salt and pepper, mix well and set aside.
4. Fill a large bowl with cold water and as you peel potatoes, place them in the water to prevent browning.
5. Heat remainder of oil in a small saucepan on the stove over medium low heat.
6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feeding tube. Process potatoes and onions using the blade that creates thin, shoe string like strips.
7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well, remove any large pieces of potatoes or onions that weren’t processed properly.
8. Spoon potato mixture evenly into hot oiled pan.
9. Bake at 425 for 1 hour, or until the tops look crunchy and sides look golden browned. Loose edges with a knife.

Source: Quick and Kosher