Potato Kugel

'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

4 eggs

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.