Crispy Skillet Potato Kugel

Directions

1. Preheat the oven to 375ºF. Peel the potatoes and set into a bowl of cold water to prevent browning until ready to use.
2. With a box grater, or the grating attachment of a food processor, finely grate the potatoes. Repeat the process with the peeled onions. Optionally, you can pulse the peeled onions in the bowl of a food processor until finely chopped.
3. Transfer the potatoes and onions to a clean kitchen towel set over a large bowl. Gather the corners of the towel and squeeze to remove as much water as possible, allowing to drain into the bowl below. Set aside. After a few minutes, a layer of potato starch will settle at the bottom of the bowl. Pour off the excess liquid, making sure to reserve the potato starch.
4. Add the eggs, salt, and pepper to the bowl and whisk to combine with the reserved starch. Add the grated potatoes and onions and mix thoroughly. Set aside.
5. Heat a 10-inch cast iron skillet on the stove over medium-high heat. Add the oil, swirling to coat the skillet, before adding the potato-onion mixture. You should hear an immediate sizzle. Gently spread into an even layer before transferring to the center rack of the preheated oven. Let bake for 1 hour or until the top is golden brown and the sides are releasing easily from the pan. Let sit for at least an hour.
6. Once the kugel is room temperature or still slightly warm, slice into squares and garnish with chives and optional flaked sea salt before serving.