Potato Kugel

Name: Potato Kugel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Jewish
Ingredients: 1 teaspoons freshly ground black pepper; 12 eggs; 158 milliliters matzoh meal; 340 grams medium onions , peeled and cut into chunks; 1 kilograms Russet (baking) potatoes; 1 Tbsp salt; 3 Tbsps vegetable oil (for a parve pudding) or schmaltz

The recipe Potato Kugel could satisfy your Jewish craving in around 45 minutes. This recipe serves 12. One portion of this dish contains around 9g of protein, 8g of fat, and a total of 225 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of pepper, eggs, matzoh meal, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Hanukkah event. It is a good option if you're following a dairy free diet.

Instructions

Preheat the oven to 350 °F.

Equipment you will use

Oven

Peel the potatoes and chunk them up, getting them ready for the food processor. Keep in a bowl of cold water until ready to process, but don't leave them there longer than a few hours.

Ingredients you will need

Potato

Water

Equipment you will use

Food Processor

Bowl

In a very large bowl, beat together the eggs, until well mixed.

Ingredients you will need

Egg

Equipment you will use

Bowl

In the bowl of a food processor fitted with the metal blade, pulse the onion until very finely chopped, but not liquefied. Scrape the onions into the bowl with the eggs and stir them in. Stir in the matzoh meal.

Ingredients you will need

Matzo Meal

Onion

Egg

Equipment you will use

Food Processor

Bowl

Drain the potatoes. In the same processor bowl (no need to clean), in three batches, process the potatoes until very finely chopped. The pieces should be no bigger than a grain of rice and mostly smaller.

Ingredients you will need

Potato

Grains

Rice

Equipment you will use

Bowl

As each batch of potatoes is processed, immediately scrape it into a strainer placed over a bowl. With a rubber spatula or the back of a spoon, press out the moisture. Immediately, stir the potatoes into the onion and egg mixture. Discard the liquid and potato starch that will settle in the bowl. Season the batter with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato Starch

Potato

Onion

Egg

Equipment you will use

Sieve

Spatula

Bowl

Pour 2 tablespoons of vegetable oil or schmaltz into a 13 by 9-inch baking pan, preferably glass. Turn the pan to coat the bottom and half way up the sides with the oil or schmaltz.

Ingredients you will need

Cooking Oil

Schmaltz

Equipment you will use

Baking Pan

Place the empty pan in the preheated oven for 5 minutes.

Equipment you will use

Oven

Frying Pan

Remove the oiled pan from the oven and pour the potato batter into the pan. The oil will come up the sides of the pan, especially in the corners. Press the batter down near the corners to lightly to fill them with potato batter. It's a good thing when the oil comes over the top of the batter. It adds crispness.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Oven

Frying Pan

Drizzle the remaining tablespoon of oil or melted schmaltz on the surface of the batter.

Ingredients you will need

Schmaltz

Cooking Oil

Bake for 1 hour and 15 minutes, until lightly browned.

Equipment you will use

Oven

Let rest for at least 15 minutes before cutting and serving, preferably somewhat longer.

Serve hot or warm, freshly baked or reheated.

The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven. It can be kept in the refrigerator for at least four days, and for several months in the freezer. It is best to defrost before reheating.

Equipment you will use

Oven