passover potato kugel
easy, delicious recipe for potato kugel . crispy and golden on the outside, fluffy on the inside . kosher for passover.
russet potatoes, large onions, eggs, salt, black pepper, potato starch, schmaltz or extra virgin olive oil,
- 5 lbs russet potatoes
 - 2 whole large onions
 - 6 eggs
 - 2 tsp salt
 - 1/2 tsp black pepper
 - 6 tbsp potato starch
 - 1/4 cup schmaltz or extra virgin olive oil
 - 

- place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside.
 - peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
 - place the potato shreds in a large mixing bowl and cover with cold water.
 - let the shreds sit for a few minutes.
 - meanwhile, peel and shred the two large onions in the food processor or with a hand grater.
 - reserve.
 - in a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
 - drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
 - place grated potatoes in a large bowl.
 - add the seasoned eggs, grated onions and potato starch to the bowl.
 - use your hands to mix all ingredients together until well combined.
 - take the preheated baking dish out of the oven.
 - quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish.
 - careful, don't burn yourself the hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
 - carefully and quickly spread the potato mixture into an even layer in the baking dish it should sizzle, then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
 - bake uncovered at 400 degrees for 60 70 minutes until the top is nicely browned all across the top.
 - if it seems to be browning too fast before the center is cooked, cover the kugel to keep it from over browning.
 - you really want it to have a nice golden crust at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top.
 - this kugel tastes best served hot directly from the oven.
 - let it sit for 5 10 minutes before slicing and serving.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 5 lbs russet potatoes
- 2 whole large onions
- 6 eggs
- 2 tsp salt
- 1/2 tsp black pepper
- 6 tbsp potato starch
- 1/4 cup schmaltz or extra virgin olive oil
- 

 ### Assistant: The ingredients you'll need are:
- 5 lbs russet potatoes
- 2 whole large onions
- 6 eggs
- 2 tsp salt
- 1/2 tsp black pepper
- 6 tbsp potato starch
- 1/4 cup schmaltz or extra virgin olive oil
- 


You can follows these steps to make the recipe:
- place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside.
- peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
- place the potato shreds in a large mixing bowl and cover with cold water.
- let the shreds sit for a few minutes.
- meanwhile, peel and shred the two large onions in the food processor or with a hand grater.
- reserve.
- in a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
- drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
- place grated potatoes in a large bowl.
- add the seasoned eggs, grated onions and potato starch to the bowl.
- use your hands to mix all ingredients together until well combined.
- take the preheated baking dish out of the oven.
- quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish.
- careful, don't burn yourself the hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
- carefully and quickly spread the potato mixture into an even layer in the baking dish it should sizzle, then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
- bake uncovered at 400 degrees for 60 70 minutes until the top is nicely browned all across the top.
- if it seems to be browning too fast before the center is cooked, cover the kugel to keep it from over browning.
- you really want it to have a nice golden crust at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top.
- this kugel tastes best served hot directly from the oven.
- let it sit for 5 10 minutes before slicing and serving.
- .

