Silverman Stuff

 Zaidy's Pan Potato Kugel (Serves about 12)

1 large or 2 small yellow onions
3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
1/3 cup potato starch or cornstartch or flour or matza meal
2 teaspoons kosher salt
Lots of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz or another oil of your choice

Heat oven to 350°F.

By hand: Chop onions very finely and coarsely grate potatoes.

With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.

Both methods: Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together with two forks or, as I do it, your very clean hands, evenly coating strands. Break eggs right on top and again use forks or your fingers to work them into the strands, evenly coating the mixture.

Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet  (or non-stick pan) over high heat until very hot. Pour potato-egg mixture into pan carefully (it’s going to splatter) and spread evenly in pan. I like to twist and tousle the top strands a little for a pretty final texture on top. Drizzle with last tablespoon of oil. Reduce the heat to low or medium-low; you should see and hear very gentle sizzling around the outside of the kugel. (Long, slow cooking is key to developing a thick, dark, crisp crust.) Cook until well browned on 1 side, about 25 to 30 minutes -- quite a long time. Carefully slide the kugel onto a plate. If necessary, add another 1 tablespoon or less of oil to the skillet. Carefully turn the kugel back into the skillet, its uncooked side down. Cook until well browned on the second side, about 25 minutes.