Kittencals Potato Kugel Recipes

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.

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.

Steps:

• In a skillet cook the ground beef with onion and garlic until no longer pink; drain fat and return to skillet, add in salt (or seasoned salt) and black pepper to taste and continue to cook until well browned (about 12-15 minutes) set aside.
• Using the coarse end of a grater shred the potatoes, then hand-squeeze out the excess moisture in the shredded potatoes, then place into a large bowl.
• Add the lightly beaten eggs, onion, cheddar cheese, 1/4 cup vegetable oil and ground beef mixture; using clean hands mix until completely combined (at this point you can season with more salt and pepper if desired to suit taste).
• Transfer the mixture into a greased 13 x 9-inch baking dish then spread out with a spoon.
• Sprinkle with grated parmesan cheese.
• Place the baking dish onto a large baking sheet (this will protect oven from any oil splatters).
• Set oven to 375 degrees (second-lowest rack).
• Cook uncovered for about 50 minutes to 1 hour (for a more drier and crispy texture bake for 1 hour).

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.

Steps:

• In a Dutch oven or pot melt butter over medium heat.
• Add in onion and chili flakes; cook stirring for about 3 minutes.
• Add in garlic cook stirring 2 minutes.
• Add in flour then cook stirring constantly for about 1-1/2 minutes.
• Slowly add in milk and broth, whisking constantly until bubbly and thickened.
• Stir in the cubed cooked potatoes and green onions; bring to a boil.
• Reduce heat to low and simmer uncovered for about 20 minutes.
• Using a fork mash about half of the potatoes (leaving some cubed).
• Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
• Season with seasoned salt and black pepper.
• Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
• Delicious!

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Spray a 13x9 pan with cooking spray.
• In a large skillet saute chopped onions in 3 tablespoons vegetable oil until golden brown.
• Prepare potato pancake mix following directions on box.
• Add grated carrots, matzoh meal, and seasonings, then add sauted onions.
• Allow batter to sit for 3 minutes to thicken.
• Spread in prepared pan.
• Bake for 1 hour or until golden brown.
• Serve with applesauce or sour cream.

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.

Steps:

• Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
• Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
• Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
• Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
• Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
• Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Steps:

• Preheat oven to 350°F.
• Pour oil into a 9x13 inch pan.
• Peel and wash potatoes well.
• Hand grate the potatoes and onion (you can use a food processor, but we like how it tastes better when it is hand grated).
• Add the eggs and seasonings and mix well.
• Pour in most of the hot oil and mix.
• Pour potato mixture into hot pan.
• Bake at 350 F for 1-1/2 to 2 hours. (Depending if you like it mushy or well done--bake longer if you like well done).

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.