Yield: 10-12 servings

Ingredients:

8 medium Yukon gold potatoes, peeled and coarsely shredded

2 medium-large onions, coarsely shredded

5 large eggs

1/4 cup matzah meal

1/2 tablespoon salt

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

Paprika for sprinkling

Thick sea salt

1/3 cup olive oil

Directions:

Preheat oven to 375 degrees. When oven is preheated, add 1/3 cup olive oil to a 9-by-13 Pyrex dish and put into the oven to heat.

Whisk eggs together in a large bowl. Add shredded potato, onion, matzah meal, salt, pepper and garlic powder. Mix until combined.

When oil has been heating about 10 minutes, remove from oven. Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes.

When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon.

Sprinkle sweet or hot paprika on top and a sprinkle of thick sea salt.

Bake for 40-50 minutes until crispy around the edges and golden brown on top. Allow to cool slightly before cutting into squares. Serve warm or at room temperature.