Kittencals Cheesy Ground Beef Potato Kugel Recipes

Steps:

• In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
• Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
• For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
• In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
• Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
• Bake covered with foil for about 1 hour at 350 degrees F.
• Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
• Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

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:

• Set oven to 400 degrees F ( (bottom oven rack).
• Grease a 13 x 9-inch baking pan, then pour about 3 tablespoons oil into bottom of the baking dish.
• .Squeeze out excess moisture from the shredded potatoes with hands, and place into a large bowl, then add in chopped onion.
• Add in remaining ingredients with 3 tablespoons remaining oil; mix well to combine (I use my hands for mixing).
• Adjust the salt and pepper if needed.
• The next step is only optional it will speed up cooking time and create a crispy bottom and sides.
• Place the baking dish with the oil in the oven and heat the oil for about 6-8 minutes.
• Carefully spread the potato mixture in the baking dish (careful, the dish will be hot!) .
• This step is only optional otherwise just pour the potato mixture into the oiled cold baking dish.
• Bake uncovered for about 1-1/4 hours, or until nicely browned on top (the longer that you bake it the more crispier it will be, so bake until it is to desired crispness).

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
• In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
• Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
• Bake 1 hour or until golden brown; sprinkle with remaining chives.

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Place potatoes in a colander and squeeze out moisture.
• In a large bowl combine eggs, salt, pepper, oil and onion. Place potatoes and cheese in the bowl and mix well. Pour mixture into the prepared loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Raise heat to 450 degrees F (230 degrees C) and bake for 5 to 10 minutes until browned, serve hot.

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.