1. Place one layer of meat on a large plate. Scoop potatoes over and flatten evenly to a uniform layer. Carefully top with second meat layer. If making napoleons, layer one meat patty, followed by a layer of potatoes, followed by a second meat patty and a second layer of potatoes, and top with a third patty. Return to oven and rewarm before adding topping.
2. Prepare the Topping: Heat a small amount of oil in a frying pan and sauté onions until brown. Remove onions from pan. In the same pan, sauté tomatoes, zucchini, and other veggies, if desired, until tender but crisp.
3. Smear a thin layer of duck sauce or date syrup (for a nice dark color) on top of meat layer, if desired. Arrange onion rings on top. Heap tomato and zucchini mixture in center for an attractive presentation. Serve hot.
If you make this during the year, add one to two teaspoons Worcestershire sauce (fish free) to the onions after sautéing. Also, if you can’t find date syrup that is kosher l’Pesach, cook up a few dates with a little water and blend.