4 pounds russet potatoes, peeled
1 large yellow onion
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup matzo meal
1/4 cup olive oil
2 tablespoons butter, melted
- Heat oven to 400°F.
- Shred the potatoes in a food processor, or shred using a box grater. Wring out some of the potato liquid over a colander using your hands and place in a bowl. Shred the onion in the food processor next and add to the bowl. Or finely chop the onion by hand. Add to the potatoes.
- Add the eggs, salt, pepper, and matzo meal to the potatoes and mix well using your hands.
- Pour the olive oil into a 9 x 13 inch baking dish and spread it all around and up the sides of the pan with your fingers or a pastry brush. Add the potato mixture to the pan and smooth it out. Drizzle the melted butter over the top.
- Bake until the top is browned, about 1 hour. Let stand about 5 minutes before cutting.