Submitted by Rosie Gestettner from Studio City, California
Ingredients 5 large, peeled potatoes 2 chopped medium onions 3 beaten eggs 200 grams or 1 cup melted margarine (or butter) ½ tsp. paprika ¼ tsp. salt ½ tsp. pepper
Preheat oven to 180 C. or 325 F.
Peel potatoes and put in a bowl of cold water to prevent them from turning black until ready to use. Peel and chop onions. Melt margarine or butter in microwave.
High-tech, easy method:
Grate potatoes in a food processor through grating blade. Remove potates to a bowl for a moment while you switch the blade in the food processor to regular chopping blade. Replace potatoes and pulse (to the tune of "Avadim Hayenu" - the rhythm is perfect) until you get a consistency that is still somewhat coarse. About 20 pulses depending on processor.
Put potatoes in a colander and press out as much water as possible.
(This is also our method of choice for latkes.)
Low-tech method: Same as above but grate by hand on small holes of hand-held grater.
In a large bowl, mix together potatoes, onions, eggs, margarine and seasoning.
Bake in a large greased pyrex casserole covered in foil for 1.5 hours. Remove foil and bake for another hour or until golden brown and crispy on top. Serve hot.