The measurements on this one are extremely approximate, giving only a basic idea of the proportions. 4-5 potatoes will make a small kugel; 8-10 will make a rather larger one. For proportions in between, use your judgment.

For every 4 to 5 potatoes, use:
1 large onion
1 large carrot
1/4 cup oil or less
3 or 4 eggs, beaten

Preheat your oven to 375^o.

Coarsely shred your potatoes, onion and carrot in a food processor (or grate by hand). Put shredded vegetables in a large mixing bowl and add the oil and eggs. Add to taste: salt, pepper, garlic powder or minced garlic. Mix well.

Cover the bottom of a pyrex baking pan with more oil, about an eighth of an inch thick, tilting the pan to coat the sides. Heat the pan in the oven for a few minutes, until a drop of water flicked into the oil sizzles. Press the potato mixture into the pan with the back of a large spoon and sprinkle generously with paprika. Bake for about 45 to 50 minutes or until the top of the kugel is brown and crisp.

Serve as an accompaniment to meat or poultry.