Kittencals Potato Kugel Recipes

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 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 oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

Steps:

• Beat eggs until thick.
• Stir in potatoes and rest of ingredients.
• Grease dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour until browned.

Steps:

• Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
• Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
• Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
• Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
• Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.

Steps:

• Preheat oven to 500 degrees.
• Saute diced onion until nicely caramelized and golden.
• While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
• Squeeze out liquid and place in a large mixing bowl.
• Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
• Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
• Sprinkle starch on top.
• Pour boiling water over starch and stir thoroughly.
• Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
• Carefully pour mixture into pan and bake for 20 minutes.
• After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

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:

• TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.

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).
• Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
• Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
• Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

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.

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:

• Cook bacon in a large heavy skillet until crisp. Remove bacon.
• Sauté chopped onion in bacon drippings until translucent. Set aside.
• Combine eggs, milk, salt and pepper in a large bowl and mix well.
• Peel potatoes and grate coarsely into milk mixture.
• Add crumbled bacon and cooked onion (including bacon drippings).
• Stir well and pour into a greased 13" x 9" baking pan.
• Bake at 425°F for 20 minutes.
• Reduce heat to 350°F and bake 1 hour.