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1
Heat oven to 350u00b0F.
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2
Using a food processor with a regular blade, pulse the onions a few times until they are chopped into smaller pieces (but not totally ground). Place onions in a large mixing bowl.
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3
Switch out the blade to the grating blade. For the best presentation, lay the potatoes on their sides (the long way) and shred. Empty out the food processor a couple of times into a large mixing bowl.
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4
Place the baking dish in the oven with 1 tablespoon olive oil.
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5
Place the onion and potato mixture in a cheese cloth and squeeze liquid out.
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6
Sprinkle the onion and potato mixture with salt, pepper, and potato starch. Toss everything together with your hands.
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7
Add the eggs and preserved lemon and mix again with your hands.
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8
Remove the dish from the oven and distribute the oil evenly on the bottom of the dish, in the corners and on the sides.
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9
Pour the potato mixture into the pan slowly and be careful, since it will splatter a bit. Using your fingers, gently twist the potato shreds evenly to create a nice texture on the top of the dish. Brush with remaining tablespoon of oil.
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10
Bake for 60 minutes. Check on the kugel - if it's browning unevenly turn the dish around to bake for another 15 minutes. At this point, check to see if the center is baked and the top is browned.
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11
Sprinkle with dill, chives, zest, and everything bagel seasoning. Cut into squares and serve. You can make it ahead and reheat it in the oven. It should keep in the fridge for a week and longer in the freezer. This kugel makes an excellent breakfast, topped with a poached or soft-cooked egg!
