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
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
PASSOVER POTATO KUGEL
All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!
Provided by Allrecipes Member
Categories Hanukkah Kugel
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
- Bake, uncovered, in the preheated oven for 2 hours.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 23.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 385.3 mg, Sugar 0.6 g
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