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
POTATO KUGEL
The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CHAVA'S THIN AND CRISPY POTATO KUGEL
Make and share this Chava's Thin and Crispy Potato Kugel recipe from Food.com.
Provided by Caryn Gale
Categories European
Time 45m
Yield 20 thin squares
Number Of Ingredients 7
Steps:
- Grate potatoes in the food processor.
- If you can grate with a large hole, use the largest.
- Grate onion.
- Place in large bowl.
- Add eggs, Beat them first.
- Add rest of ingredients including oil.
- Mix well.
- Place in a greased, large pan in a thin layer.
- Bake at 375 till brown and crispy.
- For extra crunchy kugel, add about 2 extra tablespoons of oil to the pan and place the pan in the oven to heat the oil, then put in the kugel.
POTATO KUGEL ( PUDDING ) ALA FOOD PROCESSOR
Potato Kugels are traditional Eastern European Jewish Fare. The directions here need to be followed in the exact order or you will risk the kugel coming out purple/brown . This kugel ( and many others) come out on the plain side because it doesnt have alot of spices. .Its best to you need to season the kugel before serving. This recipe is adapted to my cuisinart food processor. The grating on the processor is not like hand grated, in texture. So I pulse the whole thing at the end to make the kugel more uniform and "hand grated" in texture.
Provided by petlover
Categories Potato
Time 1h20m
Yield 1 kugel, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Peel potatoes and put into a bowl of ice cold water. Make sure potatoes are covered.
- 3. Spray 9 x 9 inch glass pan with non-stick spray and set the pan aside.
- 4. Mix beaten eggs with oil, salt and pepper ( mix well).
- 5. Use Food processor grating disk and grate carrot. The put carrot into egg/oil mix.
- 6. Grate onion and put into egg/oil/carrot mix.
- 7. Remove potatoes from water -then grate all the potatoes. Drain the potatoes, in a mesh colander, of most of the liquid.
- 8. Immediately mix potatoes into egg/oil/carrot/onion mix. Add the matzoh meal and stir.
- 10. Put the whole mix back into the food processor ( mixing/chopping blade) and pulse untilt the mixture is smoother but still has texture. You only need to pulse a few times. Then pour the mix into the prepared pan. If the mix looks too watery add a little more matzoh meal. The mix should be on the thick side.
- 9. Bake at 350 for about 1 hour or until brown and the inside is cooked. Be careful not to overcook or else the kugel may get dry. But make sure the top is nicely browned and the Kugel is firm. Let it sit for a few minutes before cutting into squares.
BEST POTATO KUGEL EVER
Once you try this recipe, you will never want any other one! This is my mothers recipe and every Shabbos, our neighbors stop by for their special Shabbos treat!
Provided by yjbublick
Categories Vegetable
Time 11h20m
Yield 1 9x13 inch pan, 10-12 serving(s)
Number Of Ingredients 5
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).
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