Classic Potato Kugel

Source: The Nosher website

Serves 8 to 10 people - Prep and cooking 1 1/2 hour
8 medium Yukon gold potatoes, peeled and coarsely shredded
2 medium-large onions, coarsely shredded
5 large eggs
¾ cup matzo meal
½ Tbsp salt
2 tsp freshly ground black pepper
2 tsp garlic powder
Paprika for sprinkling
Thick sea salt
1/3 cup olive oil


  1. Preheat oven to 375 degrees. When oven is preheated, add 1/3 cup olive oil to a 9x13 pyrex dish and put into the oven to heat up.
  2. Whisk eggs together in a large bowl. Add shredded potato, onion, matzo meal, salt, pepper and garlic powder. Mix until combined.
  3. When oil has been heating about 10 minutes, remove from oven. Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes.
  4. When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon.
  5. Sprinkle sweet or hot paprika on top and a sprinkle of thick sea salt.
  6. Bake for 40-50 minutes until crispy around the edges and golden brown on top.
  7. Allow to cool slightly before cutting into squares. Serve warm or room temperature.

Vic Lic

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