'Passover' by Chef Michelle Bernstein
1 large yellow onion, grate in a food processor
5 large Idaho potatoes, peeled and cut in half, grate in a food processor
1/3 cup potato starch
1½ teaspoons kosher salt
Freshly ground black pepper
¼ cup plus 2 tablespoons schmaltz (see above)
Heat your oven to 350°F.
Combine the onions and the potatoes; add salt, pepper and potato starch; evenly coat and toss together; break the eggs over the mixture and toss well together coating each strand of potato.
Heat ¼ of the schmaltz in a 10-inch cast iron pan over high heat; pour in the mixture carefully, pour the rest of the fat over the mixture (if needed, you should see a little fat bubbling up around the sides and over the top of the kugel) and bake until golden and crispy and moist in the center, about 55 to 75 minutes.
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