POTATO KUGEL
5 lbs russet potatoes (about 10 medium-sized potatoes) 2 whole large onions 6 eggs 1 medium orange bell pepper diced 1/2 T salt 1/2 T cayenne 1 T cup  minced shado beni 6 cloves garlic minced 1/4 cup EVOO
Place a 9x13 baking pan into the oven and preheat to 400 degrees F. Wash and shred the potatoes into large pasta like shreds. Place the potato shreds in a bowl. cover with water and let them sit for three minutes. In the meantime, peel and shred the onions. Whisk the eggs, shado beni, garlic salt and cayenne until fluffy. Drain the potato shreds in a colander. Push down firmly to get the excess liquid out. Pour everything except the EVOO into a large bowl and use your hands to mix everything until uniformly combined. Take the baking pan out of the oven and pour half of the EVOO into it. Tilt it so the oil covers the bottom, or use a brush. Careful, this is a very hot pan. Pour the mixture into the pan and spread it evenly. Drizzle the remaining oil over the top, and bake for 60 minutes. If not nicely browned on top, broil for 5 minutes.
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