Best Passover Potato Kugel Recipes

PASSOVER BROCCOLI/POTATO KUGEL RECIPE

Steps:

• Combine water and potato pancake mix and let stand for 10 minutes. Add eggs, broccoli and oil. Put into an 8 X 8 inch greased pan. Bake at 350 for 1 hour. This recipe can be doubled for a 9 X 13 inch pan.

PASSOVER MINIATURE POTATO KUGEL

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.

PASSOVER POTATO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
• Bake, uncovered, in the preheated oven for 2 hours.

PASSOVER POTATO KUGEL

Steps:

• Preheat oven to 350. Grease 8x8 inch pan.
• Wash, peel and cut potatoes into 1/2" to 3/4" chunks. Boil, covered, about 20 minutes. Drain and mash potatoes.
• Render margarine into the pot. Add the salt and pepper. Add eggs.
• Bake for about an hour, or until golden brown.

PASSOVER POTATO KUGEL

Steps:

• Preheat oven to 350. Pour 2 tbsp of canola oil into 9 x 13 glass baking dish and brush it all around bottom and up the sides. Place prepared baking dish in oven for 5 minutes. Using grating disk of food processor, grate potatoes and onions together, alternating with each other. This helps keep the potatoes white. Pour potato onion mixture into fine mesh colander and squeeze out liquid. Return mixture in 3 batches to processor fitted with steel blade and pulse each batch just 3 or 4 times. Place processed potato/onion mixture into large mixing bowl. Beat the eggs with matzo meal, salt & pepper, and one tbsp oil and add to potato/onion mixture. Carefully remove hot dish from oven and pour mixture in, smoothing out the top. Sprinkle last tbsp oil over the top. Bake at 350 on convect for one hour, or until top is deep golden brown. Let rest 15 minutes before cutting into squares. Can be made a few hours ahead and reheated.