Best Potato Kugel My Way Recipes
OLD FASHIONED POTATO KUGEL
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
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
THE BEST (AND EASY!) POTATO KUGEL
This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.
Provided by TracyFL
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees.
- Grease a 1 1/2-quart baking dish with the oil.
- In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
- Pour into prepared pan.
- Bake 1 hour.
- Let set about 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6
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
BUBBY'S POTATO KUGEL
My father loved potato kugel, especially his late mothers. Fortunately his sister taught my mother the unique recipe and it has been a staple at every family get together and holiday celebration. There are never any leftovers and we still fight over who is going to get a corner piece. I hope you enjoy this as much as we do!
Provided by Jodi B.
Categories Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Oil sides & corners of dark roaster; pour 1/4 inch oil in bottom of roaster and place in oven until smoking hot.
- While oil is heating in oven, mix together first five ingredients (potatoes, onion, eggs, flour, S&P).
- When oil is very hot, remove pan from oven and carefully pour all but 1 Tb oil into potato mixture.
- Combine well and pour mixture back into hot pan.
- Smooth out top.
- Bake in lower third of the oven for one hour then place on top third of oven for another hour, until crust is crispy and dark brown.
- Remove from oven, cool for 5 minutes and cut into squares.
- Beware of fights for the corner pieces.
Nutrition Facts : Calories 279.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 105.8, Sodium 52.5, Carbohydrate 55.1, Fiber 6.6, Sugar 3, Protein 9.5
POTATO KUGEL - MY WAY
My family loves when I make these Jewish potatoes...the seltzer makes the potatoes fluffier than without using...I always add it...love the creamy onion flavor...you can use whatever potato you wish...I usually always use Yukon Golds...Your house will smell amazing as this bakes... Enjoy!
Provided by Cassie *
Categories Side Casseroles
Time 2h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degree F. Pour oil in a 9 x 13 baking dish. Place in oven for 10 minutes while mixing other ingredients to pre heat. Grate potatoes and place in cold water, while grating onions.
- 2. In a large bowl, beat eggs...add all remaining ingredients. Stir to well combine...I use my hands.
- 3. Pour into heated oil. Spread evenly. I sprinkle with some dried parsley, just for some color.
- 4. Bake for 1 hour & 30 to 45 minutes, until the top is brown and crispy.
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