shakshuka: Potato Kugel

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Potato Kugel

¼ cup rendered chicken fat or vegetable oil
Heat two tablespoons of the chicken fat or vegetable oil in an 8-inch skillet.

1 cup of chopped onions
1 cup chopped leeks
Add the onions and leeks and saut? until golden. Remove and cool slightly.

2 pounds russet potatoes, peeled and grated coarsely
2 tablespoons fresh parsley, dill, or basil
4 large eggs, well beaten
Mix with the potatoes, parsley, and the eggs in a mixing bowl.

Salt and freshly ground pepper to taste
Season this mixture with salt and pepper.

Place the remaining 2 tablespoons of chicken fat or oil in the sides and
bottom of a 13-by 8-inch oval gratin casserole (or similar size) and bake in the top third of a preheated 400 ?C oven for 50 minutes or until golden.
You may want to take a pastry brush and occasionally brush the top of the kugel with any fat or oil on the sides of the kugel during baking. (www.animal.ufl.edu)

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