Memes Potato Kugel Food

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POTATO KUGEL



Potato Kugel image

The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 7

2 large eggs
1/4 cup matzo meal
2 teaspoons kosher salt
Dash pepper
6 large potatoes (about 4-3/4 pounds), peeled
1 large onion, cut into 6 wedges
1/4 cup canola oil

Steps:

  • Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

CRISPY POTATO KUGEL



Crispy Potato Kugel image

At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it's got crispy edges and a creamy interior. Sounds dreamy, doesn't it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.

Provided by Alison Roman

Categories     vegetables, side dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 7

4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving

Steps:

  • Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
  • Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
  • Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
  • Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
  • Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
  • Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

MEME'S POTATO KUGEL



Meme's Potato Kugel image

This is my grandmother's mashed potato kugel. Perfect for the High Holidays!

Provided by K-PO

Categories     Potato Side Dishes

Time 1h

Yield 8

Number Of Ingredients 10

8 yellow potatoes, peeled and cut into eighths
1 ¼ teaspoons salt, divided
1 ½ teaspoons garlic powder
2 teaspoons vegetable oil, or as needed
1 ½ large onions, finely chopped
¼ teaspoon ground black pepper
4 eggs, beaten
2 tablespoons matzo meal
1 pinch salt
1 egg, beaten

Steps:

  • Place potatoes and 1 teaspoon salt into a large pot and cover with water; bring to a boil. Reduce heat to medium, stir in garlic powder, and simmer until tender, about 15 minutes. Drain; mash potatoes until no lumps remain.
  • Heat oil in a skillet over medium-high heat. Cook and stir onion in hot oil until golden and tender, 5 to 10 minutes.
  • Stir onions, 1/4 teaspoon salt, and pepper into mashed potatoes. Cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Stir 4 eggs, matzo meal, and a pinch of salt into potato mixture. Spread potato mixture into prepared baking dish and brush top with beaten egg.
  • Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 30 minutes.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 26.9 g, Cholesterol 116.3 mg, Fat 4.4 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 1.2 g, Sodium 415.9 mg, Sugar 1.6 g

MEME'S POTATO KUGEL



Meme's Potato Kugel image

This is my grandmother's mashed potato kugel. Perfect for the High Holidays!

Provided by K-PO

Categories     Potato Side Dishes

Time 1h

Yield 8

Number Of Ingredients 10

8 yellow potatoes, peeled and cut into eighths
1 ¼ teaspoons salt, divided
1 ½ teaspoons garlic powder
2 teaspoons vegetable oil, or as needed
1 ½ large onions, finely chopped
¼ teaspoon ground black pepper
4 eggs, beaten
2 tablespoons matzo meal
1 pinch salt
1 egg, beaten

Steps:

  • Place potatoes and 1 teaspoon salt into a large pot and cover with water; bring to a boil. Reduce heat to medium, stir in garlic powder, and simmer until tender, about 15 minutes. Drain; mash potatoes until no lumps remain.
  • Heat oil in a skillet over medium-high heat. Cook and stir onion in hot oil until golden and tender, 5 to 10 minutes.
  • Stir onions, 1/4 teaspoon salt, and pepper into mashed potatoes. Cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Stir 4 eggs, matzo meal, and a pinch of salt into potato mixture. Spread potato mixture into prepared baking dish and brush top with beaten egg.
  • Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 30 minutes.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 26.9 g, Cholesterol 116.3 mg, Fat 4.4 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 1.2 g, Sodium 415.9 mg, Sugar 1.6 g

POTATO KUGEL



Potato Kugel image

Categories     Potato     Vegetable     Side     Bake     Root Vegetable     Kosher     Gourmet

Number Of Ingredients 8

3 large potatoes, peeled
1 onion, grated
1 small carrot, grated
1/2 cup flour
2 eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons chicken fat

Steps:

  • Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2 batches in a tea towel to remove the moisture. In another bowl combine the potatoes with 1 onion and 1 small carrot, both grated, and toss the mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons chicken fat, add the potato mixture, and smooth it with a spatula. Bake the kugel in a preheated moderately hot oven (375°F.) for 45 to 50 minutes, or until it is golden. Serve the kugel cut into wedges.

POTATO KUGEL



Potato Kugel image

This is a recipe tweak off of a Passover Potato Pancake mix box. I think the carrots, which I usually HATE, add some sweetness to the Kugel. Easy and delicious.

Provided by mandabears

Categories     Potato

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 11

2 (6 ounce) boxes potato pancake mix, i use manischewitz
3 -4 medium yellow onions, chopped
1 -2 carrot, grated
ground paprika
garlic powder
fresh parsley, minced, to taste
3 tablespoons vegetable oil, for sauteing onions
1/4 cup vegetable oil, for potato pancake mix
4 eggs
2 cups water
1/4 cup matzo meal or 1/4 cup breadcrumbs, if not using recipe for passover

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Spray a 13x9 pan with cooking spray.
  • In a large skillet saute chopped onions in 3 tablespoons vegetable oil until golden brown.
  • Prepare potato pancake mix following directions on box.
  • Add grated carrots, matzoh meal, and seasonings, then add sauted onions.
  • Allow batter to sit for 3 minutes to thicken.
  • Spread in prepared pan.
  • Bake for 1 hour or until golden brown.
  • Serve with applesauce or sour cream.

Nutrition Facts : Calories 117.5, Fat 9.7, SaturatedFat 1.6, Cholesterol 70.5, Sodium 29.1, Carbohydrate 5.3, Fiber 0.6, Sugar 1.5, Protein 2.6

THE BEST (AND EASY!) POTATO KUGEL



The Best (And Easy!) Potato Kugel image

This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.

Provided by TracyFL

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 eggs
3 cups Simply Potatoes® Shredded Hash Browns
1/2 cup matzo meal
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 small onion
1/4 cup vegetable oil

Steps:

  • Preheat over to 350 degrees.
  • Grease a 1 1/2-quart baking dish with the oil.
  • In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
  • Pour into prepared pan.
  • Bake 1 hour.
  • Let set about 10 minutes before serving.

Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6

POTATO KUGEL KLEIN



Potato Kugel Klein image

The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.

Provided by Rachel Klein

Yield Serves 12 to 15

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh marjoram
5 cups chopped onion
1/2 pound mushrooms, sliced
3 tablespoons dried dill
4 large eggs, beaten lightly
2 1/4 cups sour cream
1/2 cup matzo meal
3 russet (baking) potatoes, peeled (about 1 1/2 pounds)

Steps:

  • In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
  • In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
  • Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.
  • Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.

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