KITTENCAL'S POTATO KUGEL
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
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
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