POTATO MATZO KUGEL
Hearty, flavorful, and tasty - what more could you ask for in a kugel? A kugel is a pudding made of starch smoothed out with fat and seasoned with spices. I first started making this for Passover, but now I make it on a regular basis. Lately, I've been blackmailed by friends to make it - "we're only coming over if you have your kugel". Ay. With a prep time of 20minutes, I shouldn't complain. Enjoy!
Provided by AniSarit
Categories Potato
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Grease the inside of a 2 quart baking dish.
- Grate the potatoes and onions (food processor will turn the potatoes brown really quickly and it's UGLY - avoid it if possible) and place in a strainer set over a bowl. It's important to work quick so the potatoes don't brown too much.
- Squeeze as much moisture as you can from the potatoes and onions, and remove the strainer from the bowl.
- In the bowl, you will see a liquid that sits on top of starch that is sticking to the bottom.
- Discard the liquid being very careful not to discard the starch underneath.
- Add the potatoes and onions to the bowl with the starch, along with the eggs, matzo meal, oil, and salt and pepper. I have not given a specific amount of salt as this is an individual preference - I like a lot of salt, and if I would post the amount, people's hypertension would soar just at reading it.
- Stir very well.
- Insert the mixture into the baking dish and bake for 45minutes-1hour, until the kugel is browned and bubbling.
Nutrition Facts : Calories 276.6, Fat 14.7, SaturatedFat 1.6, Cholesterol 94, Sodium 41.5, Carbohydrate 30.6, Fiber 2.9, Sugar 2, Protein 6.2
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