PASSOVER POTATO KUGEL
Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.
Provided by Tori Avey
Categories Main Course
Time 1h30m
Number Of Ingredients 7
Steps:
- Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
- Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
- Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
- In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
- Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
- Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
- Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
- Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
- Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.
Nutrition Facts : Calories 197 kcal, Carbohydrate 32 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 345 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PASSOVER SWEET POTATO AND PRUNE CASSEROLE
Make and share this Passover Sweet Potato and Prune Casserole recipe from Food.com.
Provided by Oolala
Categories Yam/Sweet Potato
Time 1h10m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes until tender.
- Peel & cut into 1/4" thick slices.
- Cut prunes in 1/2 & remove pits.
- Combine honey, cinnamon, salt, juices, & melted margarine.
- In a casserole arrange alternate layers of potatoes & prunes; pour some honey mixture over each layer.
- Bake uncovered at 350 degrees F. for 45 minutes, basting occasionally.
Nutrition Facts : Calories 374.3, Fat 6, SaturatedFat 1.1, Sodium 413.6, Carbohydrate 84, Fiber 7.2, Sugar 53.2, Protein 3
PASSOVER POTATO CASSEROLE
Make and share this Passover Potato Casserole recipe from Food.com.
Provided by Brenda.
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and quarter potatoes.
- In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
- Preheat oven to 425 degrees F.
- Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
- Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
- Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
- Fold in 1/2 cup of the feta cheese.
- In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
- Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
- Bake, uncovered, for 15 minutes or until top is lightly browned.
Nutrition Facts : Calories 150.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 53.8, Sodium 166.4, Carbohydrate 23.1, Fiber 2.6, Sugar 2.2, Protein 5.3
PASSOVER BROCCOLI/POTATO KUGEL RECIPE
Provided by darylsueb
Number Of Ingredients 5
Steps:
- Combine water and potato pancake mix and let stand for 10 minutes. Add eggs, broccoli and oil. Put into an 8 X 8 inch greased pan. Bake at 350 for 1 hour. This recipe can be doubled for a 9 X 13 inch pan.
SWEET POTATO PASSOVER SOUFFLE
An easy and delicious side dish for Passover or any time of year!
Provided by BabkaGal
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sweet potatoes into a large saucepan, cover with water, and bring to a boil. Gently boil over medium-low heat until tender, 15 to 25 minutes. Drain the sweet potatoes, peel, and mash in a large mixing bowl. Using an electric mixer, beat the sweet potatoes until fluffy, about 5 minutes. Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, 1 teaspoon cinnamon, ginger, nutmeg, and egg. Spread the mixture into the prepared baking dish.
- Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, cinnamon, ginger, nutmeg, and egg. Spread the mixture into a 9x13-inch baking dish.
- In a bowl, mix the crushed matzo, 1/2 cup margarine, 1/4 cup brown sugar, and 1 pinch cinnamon. Spread the topping evenly over the sweet potato mixture.
- Bake in the preheated oven until the topping is golden and bubbling, about 30 minutes. If the topping needs more browning, switch the oven to broil and brown under the broiler darker, about 3 minutes.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 63.3 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 3.5 g, Sodium 476.7 mg, Sugar 28.5 g
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