EASY POTATO KUGEL RECIPES

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POTATO KUGEL RECIPE - NYT COOKING



Potato Kugel Recipe - NYT Cooking image

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

Total Time 2 hours 30 minutes

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds russet potatoes
3 eggs
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 medium onion
6 tablespoons vegetable oil, plus more for greasing pan
1/3 cup flour
1/4 teaspoon baking powder

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//schema.org, Calories 275, UnsaturatedFatContent 10 grams, CarbohydrateContent 36 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 502 milligrams, SugarContent 2 grams, TransFatContent 0 grams

POTATO KUGEL RECIPE - GOOD HOUSEKEEPING



Potato Kugel Recipe - Good Housekeeping image

Kugel is essential on the Passover table. This version includes grated potatoes, onions, and is baked like a casserole in the oven.

Provided by GOODHOUSEKEEPING.COM

Categories     healthy    Kosher    birthday    dinner party    feed a crowd    Passover    breakfast    dinner    lunch    side dish

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 9

4 tbsp. olive oil
1 large onion
3 large eggs
1 large egg white
1/4 c. packed fresh flat-leaf parsley
salt
pepper
1 tsp. fresh thyme leaves
3 lb. all-purpose potatoes

Steps:

  • Preheat oven to 400 degrees F. Brush shallow 2-quart ceramic or glass baking dish with 1 tablespoon oil. In 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook 9 minutes or until golden brown and tender, stirring occasionally. Meanwhile, in large bowl, combine eggs, egg white, parsley, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until eggs are blended. Add thyme to skillet and cook 1 minute, stirring. Remove skillet from heat. Working quickly, peel potatoes and grate in food processor with grating attachment or on the large holes of a box grater. Add potatoes to egg mixture as you grate to prevent potatoes from turning gray; then add onions. Stir until well blended. Transfer potato mixture to prepared dish and spread in even layer. Brush top of potatoes with remaining 2 tablespoons oil. Bake 1 hour to 1 hour 10 minutes or until browned on top and tip of small sharp knife pierces easily through potato mixture. Cool in pan 10 to 15 minutes. Garnish with thyme sprigs; serve warm. To make ahead, cool completely, cover with foil, and refrigerate up to overnight. Reheat, covered, in 400 degrees F oven 30 minutes or until warm.

Nutrition Facts : Calories 210 calories

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