Potato Nik Food

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POTATO NIK



Potato Nik image

After living in what must have seemed like every neighborhood in three boroughs, my mother's parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood. Thanksgiving was always (in my memory) gray and blustery, and my grandmother's kitchen, steamy. She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato "nik," a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries. I still make this, and so can you.

Provided by Mark Bittman

Categories     easy, main course, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

About 2 pounds baking potatoes, like Idaho or russet, peeled
1 medium onion, peeled
2 eggs
Salt and freshly ground black pepper to taste
2 tablespoons plain bread crumbs or matzo meal
Neutral oil, like corn or grape seed.

Steps:

  • Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
  • Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
  • To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams

OLD FASHIONED POTATO KUGEL



Old Fashioned Potato Kugel image

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

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

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

POTATONIK



Potatonik image

This is an old family favorite, usually made around Chanukah time, although if we begged my mother hard enough she would make this during the rest of the year as well. I like to top my serving with sour cream.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

6 large potatoes (washed and peeled)
1 teaspoon salt
3/4 cup matzo meal
4 eggs (separated)
2 tablespoons oil

Steps:

  • Heat oven to 350 degrees F and heat 1 Tbs oil in a pan (9" square or equivalent) in the oven while you are preparing the batter.
  • Grate potatoes.
  • Mix the salt, 1 Tbs oil and matzo meal and add to the potatoes.
  • Add the beaten egg yolks and mix well.
  • Then add the egg whites which have been well beaten (but not to"peak stage".) Mix everything well.
  • Remove the pan from the oven VERY carefully (the oil will be HOT) and pour the batter in gently.
  • Bake about 45 minutes, until a tester (toothpick) indicates it is set.
  • Cut in wedges.
  • It is equally delicious served warm or, equally wonderful, served cold if any is left over.
  • Calorie conscious tip: I rinse the grated potatoes through a colander with tap water to get rid of excess starch.
  • Be sure to drain well.

POTATONIK OR POTATO NIK EITHER WAY, IT'S DIVINE!



Potatonik or Potato Nik Either Way, It's Divine! image

My parents are from Brooklyn NY (coming from an Aussie this might sound strange) but my parents migrated to Melbourne in the early 1960's. From the age of 7 onwards every summer vacation we would visit the family in Brooklyn NY. The things I looked forward to most on our visits was of course the original Nathan's and on Brighton Beach Avenue there was Mrs. Stahl for Potatonik. Halfway between a kugel and a lava hot greasy potato brick which was so wonderful on cold winter days. I assure you, this concoction is heaven! The original recipe was posted in the NY Times food section.

Provided by Aussie-In-California

Categories     Low Cholesterol

Time 3h

Yield 6-12 serving(s)

Number Of Ingredients 11

2 1/2 teaspoons active dry yeast (1 packet)
1/4 cup warm water
1/4 teaspoon sugar
6 large potatoes, peeled (idaho's or russets work best)
1 large onion
2 eggs
2 tablespoons vegetable oil (make sure it is fresh)
1 tablespoon salt
1/2 teaspoon black pepper (or more to taste, fresh-ground is best)
2 1/2 cups flour (all-purpose)
additional oil (make sure it is fresh)

Steps:

  • Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy).
  • Grate potatoes and onion by hand or in a food processor.
  • In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour.
  • Pour oil into a 9" x 12" pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F.
  • Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot.
  • Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.

HELEN ART'S POTATO "NIK"



Helen Art's Potato

A big potato pie, one of my grandmother's favorites. She made this in a big cast-iron skillet, usually without butter, but it is better this way and can usually be made a couple of hours before eating; it remains quite crisp. Serve to a crowd, along with a stew or roast.

Yield makes 8 or more servings

Number Of Ingredients 7

3 to 4 pounds baking potatoes, peeled
1 large onion
3 eggs
Salt and black pepper to taste
1/2 cup plain bread crumbs, preferably homemade (page 580), matzo meal, or flour, or as needed
2 tablespoons butter
2 tablespoons corn, grapeseed, or other neutral oil

Steps:

  • Grate the potatoes and onion on a box grater or with the grating disk of a food processor; if the mixture is very moist, drain in a colander or strainer for a minute.
  • In a large bowl, beat the eggs with the salt, pepper, and bread crumbs. Stir in the potatoes and onion. The mixture should just barely hold together if you pinch a bit; if it does not, add a few more bread crumbs.
  • Preheat the oven to 400°F. Put the butter and oil in a 12-inch nonstick, ovenproof skillet over medium heat. When the butter melts and bubbles, pour the batter into it. Cook for a minute or two, then transfer to the oven. Bake for 20 to 30 minutes, or until nicely browned on the bottom; slide the cake out onto a plate (it will hold together). Cover with another plate, then invert the plates. Slide the pie back into the pan, cooked side up, and return to the oven until the bottom is brown; this will take only 10 minutes or so. Remove from the skillet and serve hot, warm, or at room temperature.

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