POTATO KUGEL
A Potato Kugel is a classic Eastern-European Jewish recipe made with potatoes, onions and eggs. You may also know it as a potato pudding. The creamy center is topped with a golden crust and the crispy edges are totally irresistible. A wonderful side dish and even more perfect on its own! This Jewish recipe is vegetarian and gluten-free.
Provided by Lora
Categories Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- If you do not have a food processor, pull out your box grater. Grate the potatoes. They will brown quickly, so if you are doing by hand, as you grate the potatoes, put them in a bowl with water and and little bit of white vinegar (about a tablespoon).
- When you are done grating the potatoes, grate the onion. You could also chop the onion very fine by hand.
- Using your hands or a clean dish towel, wring out all the vinegar water from the potatoes. Add them to the large bowl with the grated onions.
- Food processor:
- First blend the onions with the regular blade until finely ground. Remove the onions and put in a large bowl.
- Switch to the grating blade, grate the potatoes.
- Add the potatoes to the bowl with the onions. Sprinkle on the corn starch. Add the salt and pepper. Next, add on the eggs directly on top of the potato mixture. You could use your clean hands to mix it all together. Make sure the corn starch is completely combined with potatoes. You could also use forks or a wooden spoon to mix it all together, but by hand is easiest way.
- If you're using an oven safe casserole dish (I used a rectangular one), add the 4 tablespoons of oil and heat it up in the casserole for about 5 minutes.
- If you're using a 9 or 10-inch cast-iron skillet, add 4 tablespoons of the oil and heat on high heat for a few minutes (should take about 5 minutes to get it very hot). If you use a 9-inch skillet, the kugel will be taller.
- Carefully add the potato mixture to the casserole (or your cast-iron skillet), taking care that it may splatter a little, as the oil is very hot. Spread out the potato mixture. You could twist the potatoes a little (if they're long strands)and get a swirled texture look on top. Drizzle on the last tablespoon of oil.
- Bake for about 60-70 minutes, or until kugel is golden brown on top and tender on the inside. The potatoes on top will be nice and crispy. You don't want to over bake it. Mine was ready at about 65 minutes. If it's browning too much on top, you could cover with foil paper for last few minutes of baking (I didn't need to with mine).
- Sprinkle on some chopped Italian parsley (optional). Cut into squares and pass around the table while it's warm.
BEST POTATO KUGEL RECIPE
Potato Kugel is easy to make and kosher for Passover. This potato kugel recipe from JOY of KOSHER sits well and reheats perfectly for Shabbat or any time.
Provided by maxine
Categories Kugel Recipes, Starches, Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425°F. Pour oil into a 9- x 13-inch casserole dish. 2. Finely chop onions using a food processor or very sharp knife. Place them in a large bowl. Shred potatoes in a food processor or with a box grater. 3. Add potatoes, sugar, eggs, salt, and pepper to the bowl with the onions. Mix all ingredients together. 4. Place oiled casserole dish in 425°F oven for 5 minutes. Carefully remove the pan and swirl the oil around to cover the sides. Pour some of it into the potato mixture. Mix well. Spoon potato mixture into the prepared casserole dish and cook for 1 hour, until the top is golden brown. Cool slightly before serving. Garnish with scallions.
Nutrition Facts :
MEME'S POTATO KUGEL
This is my grandmother's mashed potato kugel. Perfect for the High Holidays!
Provided by K-PO
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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
I love ethnic foods and Kugel is one of my favorites. It's a Jewish casserole dish. There's also a noodle kugel which is very good. There are so many variations to these dishes. Feel free to add veggies, if you like...carrots, zucchini, etc.
Provided by Joanne Bellezza-Loughlin
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In large bowl, mix eggs, oil, flour, salt and pepper. Set aside
- 3. Coursely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
- 4. Add potatoes and onion to the egg mixture. Mix by hand.
- 5. Pour into a greased 9 x 13 inch baking dish
- 6. Bake, uncovered for 1 hour or until golden brown on top and knife inserted in middle comes out clean.
POTATO KUGEL
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.
KITTENCAL'S POTATO KUGEL
This is mostly served as a side dish with pot roast and gravy, I have even made this for Sunday brunch and served it with eggs! --- to save time the potatos may be grated and kept refrigerated covered completely in cold water for up to 3 days ---I like to also add in some cayenne pepper for a little heat --- for a lighter fluffier textured kugel add in another egg with 1 teaspoon baking powder --- for Passover subsitute matzo meal for the flour.
Provided by Kittencalrecipezazz
Categories Weeknight
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees F ( (bottom oven rack).
- Grease a 13 x 9-inch baking pan, then pour about 3 tablespoons oil into bottom of the baking dish.
- .Squeeze out excess moisture from the shredded potatoes with hands, and place into a large bowl, then add in chopped onion.
- Add in remaining ingredients with 3 tablespoons remaining oil; mix well to combine (I use my hands for mixing).
- Adjust the salt and pepper if needed.
- The next step is only optional it will speed up cooking time and create a crispy bottom and sides.
- Place the baking dish with the oil in the oven and heat the oil for about 6-8 minutes.
- Carefully spread the potato mixture in the baking dish (careful, the dish will be hot!) .
- This step is only optional otherwise just pour the potato mixture into the oiled cold baking dish.
- Bake uncovered for about 1-1/4 hours, or until nicely browned on top (the longer that you bake it the more crispier it will be, so bake until it is to desired crispness).
Nutrition Facts : Calories 502.8, Fat 15.7, SaturatedFat 2.4, Cholesterol 62, Sodium 50.4, Carbohydrate 81.3, Fiber 10, Sugar 4.2, Protein 11.6
POTATO KUGEL ( PUDDING ) ALA FOOD PROCESSOR
Potato Kugels are traditional Eastern European Jewish Fare. The directions here need to be followed in the exact order or you will risk the kugel coming out purple/brown . This kugel ( and many others) come out on the plain side because it doesnt have alot of spices. .Its best to you need to season the kugel before serving. This recipe is adapted to my cuisinart food processor. The grating on the processor is not like hand grated, in texture. So I pulse the whole thing at the end to make the kugel more uniform and "hand grated" in texture.
Provided by petlover
Categories Potato
Time 1h20m
Yield 1 kugel, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Peel potatoes and put into a bowl of ice cold water. Make sure potatoes are covered.
- 3. Spray 9 x 9 inch glass pan with non-stick spray and set the pan aside.
- 4. Mix beaten eggs with oil, salt and pepper ( mix well).
- 5. Use Food processor grating disk and grate carrot. The put carrot into egg/oil mix.
- 6. Grate onion and put into egg/oil/carrot mix.
- 7. Remove potatoes from water -then grate all the potatoes. Drain the potatoes, in a mesh colander, of most of the liquid.
- 8. Immediately mix potatoes into egg/oil/carrot/onion mix. Add the matzoh meal and stir.
- 10. Put the whole mix back into the food processor ( mixing/chopping blade) and pulse untilt the mixture is smoother but still has texture. You only need to pulse a few times. Then pour the mix into the prepared pan. If the mix looks too watery add a little more matzoh meal. The mix should be on the thick side.
- 9. Bake at 350 for about 1 hour or until brown and the inside is cooked. Be careful not to overcook or else the kugel may get dry. But make sure the top is nicely browned and the Kugel is firm. Let it sit for a few minutes before cutting into squares.
MEME'S POTATO KUGEL
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
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
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- First, preheat the oven to 350 degrees and place an 8" x 8" baking dish inside to get nice and hot while the oven is preheating.
- Peel the potatoes and drop them into a bowl of cool water to prevent them from turning brown while you’re working. Attach the grater wheel to a food processor and shred the potatoes, working as quickly as possible. Once all of the potatoes are grated, remove them from the food processor and place them in a colander to drain.
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- Place a 9-by-13-inch baking dish on middle oven rack; preheat to 400 degrees F. Peel potatoes, adding them to a large bowl of cold water as you work. Shred the potatoes in a food processor fitted with a shredding disk (remove the potatoes from the water as you work, and cut them in half, if needed, to fit the food processor chute). Return the shredded potatoes to the water; let stand for 5 to 6 minutes. Drain. Place the potatoes on a clean kitchen towel; squeeze out as much liquid as possible. Set the potatoes aside.
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- Preheat the oven to 180°C (350°F). Brush the insides of 8 (heart-shaped) silicon cupcake/muffin moulds with oil and set aside.
- Peel the potatoes and grate finely - I do this in the food processor. Put the grated potato into a sieve over a bowl (or the sink) and press down to remove some of the liquid. Leave to drain.
- Tip the grated potato into a mixing bowl and add the grated onion, egg, flour and seasoning. Mix everything together very thoroughly using a fork (or your hands).
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