Preheat the oven to 350° with a 10” or 12” cast iron skillet inside. In a large mixing bowl, beat
the eggs with the salt and pepper until well combined. Using a food processor fitted with the
grating plate (or by hand), grate the onion. Drain the peeled potatoes, then grate them either in
the food processor or by hand. Add the lemon juice to prevent browning, if desired, or work
quickly to prevent the potatoes from turning brown. Add the potatoes and onions to the eggs, and
add the oil, flour and baking powder. Mix well. Carefully remove the hot cast iron from the oven,
and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out on top so it is
as even as possible. Bake for two hours or until crisp and brown on the outside and creamy in the
middle.

Combine the water, butter or margarine (if using), and salt in a small saucepan and bring to a boil.

Meanwhile, place the buckwheat in a wide saucepan or skillet, add the egg or egg whites, and stir to combine. The buckwheat will clump, but don’t worry about it. Set the pan over medium-high heat and stir continuously until the clumps break apart into individual grains and start to give off a nutty aroma, about 5-7 minutes.

Melt the butter or margarine in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until translucent, 7-8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and combine with the kasha and onions. Toss until everything is combined, then taste and adjust the seasoning, if necessary.

Hints: Substitute olive oil or schmaltz for the butter/margarine. You can reheat the kasha varnishkes in a baking dish with ½-1 cup of broth; cover with foil and bake for 15-20 minutes at 375 degrees.