Potato Kugel My Way Food

POTATO KUGEL

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.

OLD FASHIONED POTATO KUGEL

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.

POTATO KUGEL

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.

MY FAVORITE BASIC POTATO KUGEL (BAKED)

Steps:

• Preheat oven to 500 F, 475 if using a.
• Crack eggs into small bowl and mix well with salt and white pepper. Pour into food processor bowl.
• Pour oil into a 9" round baking pan (disposable is fine). Place pan in oven.
• Working very quickly to prevent potatoes from browning (and oil from burning), peel, wash, and grate potatoes on high speed using a grating blade, not a shredding, pureeing, or blending blade. (This is typically a blade that has both very tiny and larger holes in it and makes the potatoes into a "mush" that is not smooth but has very tiny bits of potato, though not big lumps or long stringy shreds.).
• Remove pan with oil from oven, and pour oil into potato mixture. Mix well with rubber scaper to scrape down sides of bowl.
• Spray pan with nonstick cooking spray, pour in batter, and bake for 45-60 min or until top is dark and crusty with a deep brown color.
• Note: For a really white kugel, I recommend you refrigerate the potatoes for several hours or overnight. The colder they are, the longer it takes for them to turn brown, which would give your kugel a darker color. I put the potatoes in the fridge as soon as I buy them, and if I don't take them out until every other step is done and I'm ready to peel and grate them immediately, I get a lovely-looking kugel that is almost snow white!

MIRJ'S POTATO KUGEL

Steps:

• Grate the potatoes and onion, either by hand or by food processor.
• (If grating by hand, pick out grated fingernails from potatoes;-).
• Add eggs and oil, mix well.
• Add paprika, salt and pepper.
• Pour into a well-greased Pyrex dish.
• Bake at 350 degrees F and bake for 1 hour.

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.