Yield: 8 servings

Preheat oven to 400 degrees F and place rack in upper third of oven.

Grate the potatoes and onion in a food processor with the shredding disk, or use a hand grater. Place in colander and drain well squeezing out the excess moisture. In a large bowl, wihsk eggs, salt, melted margarine, and matzah meal. Stir in potatoes until well combined.

Oil a 9 x 13- inch baking dish. Pour potato mixture into dish and spread evenly. bake uncovered at 400 for 15 minutes. Reduce temperature to 375, and continue baking for 45 minutes more or until top is crisp. Cut into squares.

*NOTE: I like onion so would add more. Also as a suggestion, take a spoonful, put it into a frying pan. Fry it up, and taste to see if you need more salt or onion. If so, add it, then bake the rest of the kugel as noted above. This is an easier version of the one I make, which has beaten egg whites in it, and made in a muffin tin for individual servings.