Cast Iron Potato Kugel

By idocakes

Ingredients

• /4 cup olive oil or schmaltz
• 2 onions, thinly sliced
• 2 pounds (6 large) Yukon Gold potatoes, grated or finely shredded
• 3 eggs, lightly beaten
• cup matzah meal
• 1 rounded teaspoon kosher salt
• Freshly ground black pepper to taste
• Minced fresh chives and parsley, for garnish (optional)

Details

Servings 10
Adapted from kveller.com

Preparation

Step 1

11. Preheat the oven to 350˚ F. In a large cast iron pan over medium-high heat, warm the oil or schmaltz. Add the onion and cook until golden brown, 10 minutes.
2. Meanwhile, place the shredded potatoes in a colander and squeeze them with your hands to rid them of some of their moisture. Transfer to a bowl and add the eggs, matzah meal, salt, and pepper.
3. Scrape the browned onions into the potatoes and mix well with a fork to combine.
4. Return the mixture to the cast iron pan, smooth the top, and bake until golden on top and crisp at the edges, about 1 hour. Serve hot or let cool and reheat in a 350˚ oven. Shower with the fresh herbs just before slicing and serving.