Best Aishs Grated Potato Kugel Recipes

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OLD FASHIONED POTATO KUGEL



Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

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.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

POTATO KUGEL



Potato Kugel image

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

3 pounds russet potatoes
3 eggs
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 medium onion
6 tablespoons vegetable oil, plus more for greasing pan
1/3 cup flour
1/4 teaspoon baking powder

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 & CELERIAC KUGEL



Potato & celeriac kugel image

Lighten the carb-load by replacing half the potato with celeriac in this potato kugel. Potato kugel is a traditional Jewish Sabbath side dish

Provided by Victoria Prever

Categories     Side dish

Time 1h30m

Number Of Ingredients 6

6 tbsp rapeseed oil, plus extra for the dish
2 medium onions, chopped
450g starchy potatoes, grated
450g celeriac, trimmed, peeled and grated
1 egg, lightly beaten
2 tbsp finely chopped parsley, plus a little extra to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and lightly oil a 25 x 20cm baking dish or roasting tin.
  • Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the onions until lightly golden and soft, about 10 mins. Remove from the pan and set aside.
  • Put the grated potato and celeriac in a large microwaveable bowl. Add a tablespoon of water and cook on high for 1 min (or steam in a tiered steamer for 2-3 mins).
  • Drain off any moisture from the veg and add the fried onions, 3 tbsp rapeseed oil, the beaten egg and parsley. Season with 1 tsp salt and some black pepper. Stir well to combine and spoon into the prepared dish. Press down lightly to compact the vegetables and brush the remaining tablespoon of oil over the top.
  • Bake for 45 mins-1 hr until the top is golden brown and crisp and the centre soft. Scatter over a little more parsley to serve.

Nutrition Facts : Calories 216 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium

ASH-ROASTED POTATOES



Ash-Roasted Potatoes image

You don't need a real recipe for these potatoes, but you do need a charcoal grill because these ash-baked tubers won't work with gas. The recipe is a throwback to when clans of kids roamed New York City streets in the early 20th century, building fires in abandoned lots and baking potatoes into the ashes for a hot snack. The potatoes turn so sooty black that it can be hard to tell them apart from the coals, especially in the twilight. The timing of when they will be done will vary depending upon the size of your potatoes and the heat of your fire. Stab them with a skewer to see when they are tender within. To eat, carefully break a potato open and scoop out the smoky, fluffy flesh with a spoon, seasoning it with salt and butter to taste. Or go old-school and wrap the potatoes in a newspaper to protect your fingers before breaking them open and biting the flesh directly from the burned shells.

Provided by Melissa Clark

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 3

6 potatoes, any kind (or use as many as you like)
Butter, for serving
Salt, for serving

Steps:

  • Build a large and very hot charcoal fire. Put the potatoes in the fire, burying them completely (you can cook something else on top of the grill as the same time). The potatoes will be done after anywhere from 45 to 90 minutes, so keep checking them by piercing them with a skewer. When they feel soft on the inside, they are done. Let cool slightly before eating.
  • To eat, slice them open and serve with butter and salt on the side for each person to season the potatoes to taste. A spoon is the easiest way to get to the tender potato flesh. Don't eat the burned shells.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 2 grams

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Aish's Grated Potato Kugel

When it comes to traditional Jewish dishes, kugel is often considered a staple. Kugel is a baked pudding or casserole that can be sweet or savory, and is typically made with ingredients such as noodles, potatoes, or vegetables. One popular variation of kugel is the grated potato kugel, known for its crispy exterior and tender center. Aish's grated potato kugel recipes are a great addition to any family gathering or holiday meal, and can be easily customized to suit individual tastes.

The History of Kugel

The first recorded instance of kugel dates back to the 12th century. At the time, it was a savory dish made with bread, meat, and spices. Over the centuries, kugel evolved to include sweet variations made with dairy and fruit. In the 18th century, the of potatoes to Europe led to the creation of the grated potato kugel, which is now a popular Jewish dish. Traditional kugels were often cooked in a special kugelhopf mold, but today, kugels are typically baked in casserole dishes or pie pans.

Ingredients for Grated Potato Kugel

Aish's grated potato kugel recipes typically call for the following ingredients: - Potatoes: You'll need 4-5 large potatoes, which should be peeled and grated. - Onions: One medium onion, finely chopped. - Eggs: Four large eggs, beaten. - Flour: 1/4 cup of all-purpose flour. - Salt and pepper: To taste. - Oil: 1/2 cup of vegetable oil, which is used to coat the baking dish and help crisp up the kugel. - Optional ingredients: Depending on personal preference, you can add ingredients such as garlic, herbs, cheese, or vegetables to your kugel.

Preparing the Kugel

To make Aish's grated potato kugel, you'll need to follow these steps: 1. Preheat your oven to 375 degrees Fahrenheit. 2. Peel and grate the potatoes using a box grater or food processor. 3. Squeeze out any excess moisture from the potatoes using a clean dishtowel or paper towels. 4. In a large mixing bowl, combine the grated potatoes, chopped onions, beaten eggs, flour, salt, and pepper. Mix well to combine. 5. Grease a 9x13 inch baking dish with vegetable oil. 6. Pour the potato mixture into the baking dish and spread it out evenly. 7. Drizzle with the remaining oil. 8. Bake in the preheated oven for 50-60 minutes, or until the kugel is golden brown and crispy on top. 9. Allow the kugel to cool for a few minutes before slicing and serving.

Customizing Your Kugel

One of the great things about Aish's grated potato kugel recipes is that they can be easily customized to suit your tastes. Here are a few ideas for adding some extra flavor to your kugel: - Add cheese: sprinkle shredded cheddar, Parmesan, or feta cheese over the top of the kugel before baking. - Mix in vegetables: Add grated carrots, zucchini, or kale to the potato mixture for added nutrition and flavor. - Get creative with spices: try adding garlic powder, paprika, cumin, or thyme to give your kugel a unique flavor. - Make it sweet: Substitute some of the potatoes for grated apples or sweet potatoes, and add sugar, cinnamon, and nutmeg to the mixture. Top with a crumbly streusel topping for an extra sweet and crunchy touch.

Conclusion

Overall, Aish's grated potato kugel recipes are a delicious and versatile addition to any Jewish meal. Whether you prefer your kugel savory or sweet, this dish is sure to be a crowd-pleaser. With a few simple ingredients and some creativity, you can customize your kugel to suit your tastes and make it your own. Give it a try and see for yourself why kugel is such a beloved Jewish tradition!
Aish's grated potato kugel recipe is a traditional Jewish dish that is a popular side dish for Shabbat dinners and other festive occasions. The recipe consists of grated potatoes mixed with eggs, onions, and matzo meal or flour, and baked until golden brown. If you're planning to make Aish's grated potato kugel recipe, here are some valuable tips to make sure your kugel turns out perfectly.

Tips for Making Aish's Grated Potato Kugel Recipe

1. Grate Potatoes Carefully
The first step of making Aish's grated potato kugel recipe is to grate the potatoes. Make sure you grate them using the large holes of a box grater or a food processor. However, make sure not to over-grate the potatoes, as it can lead to a mushy kugel texture. Also, be sure to wring out the potatoes after grating them to release excess water. You can use a kitchen towel or cheesecloth to do this.
2. Use the Right Quantity of Eggs
It's essential to use the right quantity of eggs when making Aish's grated potato kugel recipe. Too few eggs can result in a dry kugel, while too many eggs can make it too soft and eggy. As a general rule, use one egg per two potatoes. Also, beat the eggs well before mixing them with the rest of the ingredients. This will help them blend well and give the kugel a light and fluffy texture.
3. Add Flavorful Ingredients
While the grated potatoes are the star of Aish's grated potato kugel recipe, adding flavorful ingredients can take it to the next level. For example, you can add chopped onions, garlic, or herbs, such as thyme and rosemary, to give your kugel a unique taste. You can also add grated cheese, such as Cheddar or Parmesan, for a richer flavor.
4. Use the Right Baking Dish
Choosing the right baking dish is essential to ensure your kugel cooks evenly and achieves the right texture. A 9x13-inch baking dish is the best option for Aish's grated potato kugel recipe. It should be deep enough to accommodate the kugel mixture and allow it to rise without overflowing. Make sure to grease the baking dish with cooking spray or butter before adding the kugel mixture.
5. Keep the Oven Temperature Consistent
Aish's grated potato kugel recipe requires baking in a preheated oven for 45-60 minutes, depending on the oven's temperature. To ensure a perfectly cooked kugel, make sure to keep the oven temperature constant. Avoid opening the oven door too often, as this can decrease the oven temperature and increase the cooking time. If you need to check on the kugel, do it quickly through the oven window.
6. Let the Kugel Rest Before Serving
After baking, let the Aish's grated potato kugel rest for at least 10 minutes before serving. This allows the kugel to firm up and makes it easier to cut into neat slices. You can also sprinkle chopped fresh herbs or a sprinkle of paprika on top of the kugel before serving for an extra pop of color and flavor.

Conclusion

In conclusion, Aish's grated potato kugel recipe is a classic Jewish dish that is easy to make and delicious to eat. By following these valuable tips, you can make sure your kugel turns out perfectly every time. So, whether you're making it for a Shabbat dinner or a festive occasion, your Aish's grated potato kugel recipe will be the star of the show.

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