Cast-Iron Skillet Potato Kugel
1 medium, cut into chunks
uncooked russet potato
2 pound(s), small, peeled
2 large, lightly beaten
- Preheat oven to 350°F.
- Finely chop onion in food processor. Transfer to large bowl. To create long shreds, trim potatoes so they fit horizontally in feed tube. With shredding blade in place, shred potatoes and add to onion. Add eggs, potato starch, salt, and pepper and stir until mixed well.
- Heat oil in 10-inch cast-iron or other heavy ovenproof skillet over medium-high heat until very hot. Add potato mixture (it should sizzle), spreading to form even layer, twisting potato shred on top to form decorative pattern. Spray with olive oil nonstick spray.
- Bake until potatoes are golden and crisp on top and tender when knife is inserted, about 1 hour 10 minutes.
- Cut kugel into 8 wedges and sprinkle with additional salt and pepper if desired.
- Per serving (1 wedge)