Best Kittencals Cheesy Ground Beef Potato Kugel Recipes

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CHEESY POTATO KUGEL



Cheesy Potato Kugel image

A great addition to a roasted meat dinner! It goes well with chicken, beef, pork or turkey. I often use frozen hashbrowns that have been thawed to cut down on prep time AND you can make it the night before and bake for an additional 10 minutes! (cover and refrigerate overnight)

Provided by mostrah

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
4 cups cooked peeled potatoes, shredded or diced
2 cups shredded cheese
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 eggs
3/4 cup half-and-half

Steps:

  • In a large frying pan, saute onion in butter until tender.
  • Do not brown.
  • Remove from heat and add potatoes.
  • Toss cheese with flour, salt and pepper.
  • Add cheese mix to potatoes.
  • In a small bowl, combine eggs and cream.
  • Stir into potato mixture.
  • Spoon into a greased 9 inch pan.
  • Bake, uncovered for 20-30 minutes or until golden brown.
  • Cool for a minute after removing from oven and serve.

Nutrition Facts : Calories 342.1, Fat 19.2, SaturatedFat 11.2, Cholesterol 151.2, Sodium 833, Carbohydrate 28.8, Fiber 2.7, Sugar 2.2, Protein 14.3

KITTENCAL'S POTATO KUGEL



Kittencal's Potato Kugel image

This is mostly served as a side dish with pot roast and gravy, I have even made this for Sunday brunch and served it with eggs! --- to save time the potatos may be grated and kept refrigerated covered completely in cold water for up to 3 days ---I like to also add in some cayenne pepper for a little heat --- for a lighter fluffier textured kugel add in another egg with 1 teaspoon baking powder --- for Passover subsitute matzo meal for the flour.

Provided by Kittencalrecipezazz

Categories     Weeknight

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

7 large potatoes, peeled and coarsley grated
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 large eggs, slightly beaten
2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste)
1 -2 teaspoon fresh ground black pepper (I use lots!)
6 tablespoons oil, divided (not olive oil)

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).

Nutrition Facts : Calories 502.8, Fat 15.7, SaturatedFat 2.4, Cholesterol 62, Sodium 50.4, Carbohydrate 81.3, Fiber 10, Sugar 4.2, Protein 11.6

POTATO KUGEL



Potato Kugel image

Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray
2 tablespoons schmaltz (chicken fat) or olive oil
2 small onions, finely diced (about 1 1/2 cups)
2 sprigs thyme
1/2 teaspoon freshly ground black pepper
3 pounds frozen shredded hash brown potatoes, thawed
1 bunch chives, chopped (1/4 cup), plus more for serving
6 large eggs
2 1/2 teaspoons kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
  • Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
  • Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
  • Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

CHEESY POTATO KUGEL



Cheesy Potato Kugel image

With a quick 20-minute prep time, this cheese-laden side dish is the perfect foil for a meaty holiday entrée.

Provided by By Angie McGowan

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 9

4 lb russet potatoes, peeled
1 large onion
2 cups small-curd cottage cheese
2 cups shredded mild Cheddar cheese
6 tablespoons chopped fresh chives
3 cloves garlic, finely chopped
1/8 teaspoon freshly ground nutmeg
4 eggs, beaten
Salt and pepper to taste

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.

Nutrition Facts : ServingSize 1 Serving

CHEESY GROUND BEEF AND POTATOES



Cheesy Ground Beef and Potatoes image

This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.

Provided by Yoly

Categories     Ground Beef Casserole

Time 1h10m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup
1 ½ cups shredded sharp Cheddar cheese, divided
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
  • Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
  • Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
  • While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
  • Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg

CHAVA'S THIN AND CRISPY POTATO KUGEL



Chava's Thin and Crispy Potato Kugel image

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

6 peeled potatoes
1 onion
4 eggs
2 tablespoons matzo meal
1/2 teaspoon baking powder
salt and pepper
4 tablespoons oil

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.

PASSOVER MINIATURE POTATO KUGEL



Passover Miniature Potato Kugel image

Make and share this Passover Miniature Potato Kugel recipe from Food.com.

Provided by Babycat

Categories     < 4 Hours

Time 1h10m

Yield 10 muffins, 5 serving(s)

Number Of Ingredients 8

2 cups raw potatoes (grated)
1 large carrot (grated)
1/4 cup matzo meal
salt
pepper
1 medium onion (grated)
1/4 cup oil
2 eggs

Steps:

  • Preheat oven to 350.
  • Peel veggies and grate.
  • Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
  • Beat eggs and oil together.
  • Stir into potatoto mixture.
  • Pour into well greased muffin tins.
  • Bake for 1 hour or until edges are browned and crisp.

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