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 :
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. 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, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
LACY POTATO KUGEL
I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!
Provided by Kishka
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees.
- Saute diced onion until nicely caramelized and golden.
- While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
- Squeeze out liquid and place in a large mixing bowl.
- Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
- Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
- Sprinkle starch on top.
- Pour boiling water over starch and stir thoroughly.
- Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
- Carefully pour mixture into pan and bake for 20 minutes.
- After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Nutrition Facts : Calories 278, Fat 12, SaturatedFat 1.9, Cholesterol 62, Sodium 425.7, Carbohydrate 37.5, Fiber 4.7, Sugar 2.7, Protein 6.3
THE BEST (AND EASY!) POTATO KUGEL
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
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
OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
POTATO KUGEL
Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.
POTATO KUGEL KLEIN
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
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.
POTATO & CELERIAC KUGEL
Lighten the carb-load by replacing half the potato with celeriac in this potato kugel. Potato kugel is a traditional Jewish Sabbath side dish
Provided by Victoria Prever
Categories Side dish
Time 1h30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and lightly oil a 25 x 20cm baking dish or roasting tin.
- Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the onions until lightly golden and soft, about 10 mins. Remove from the pan and set aside.
- Put the grated potato and celeriac in a large microwaveable bowl. Add a tablespoon of water and cook on high for 1 min (or steam in a tiered steamer for 2-3 mins).
- Drain off any moisture from the veg and add the fried onions, 3 tbsp rapeseed oil, the beaten egg and parsley. Season with 1 tsp salt and some black pepper. Stir well to combine and spoon into the prepared dish. Press down lightly to compact the vegetables and brush the remaining tablespoon of oil over the top.
- Bake for 45 mins-1 hr until the top is golden brown and crisp and the centre soft. Scatter over a little more parsley to serve.
Nutrition Facts : Calories 216 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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