Sides: Crispy Potato Kugel
Source of Recipe
Fast & Festive Meals For The Jewish Holidays
Recipe Introduction
Advance Prep: Potatoes may be peeled and kept in cold water up to 4 hours. Kugel is best made and baked before serving.
List of Ingredients
6 medium baking potatoes, peeled (about 4 pounds)
1 large onion, peeled
2 large eggs
1 teaspoon salt or to taste
6 tablespoons (2/3 stick) nondairy or regular margarine or butter, melted
2 tablespoons matzah meal
2 tablespoons nondairy or regular margarine or butterRecipe
Place rack in upper third of oven and preheat to 400° F.
To Make Kugel:
Grate the potatoes and onion in a food processor with the shredding disk or with a hand grater. Place in a colander and drain well, squeezing out excess moisture. In a large bowl, whisk eggs, salt, melted margarine, and matzah meal. Stir in potatoes until well combined.
To Bake:
Place 2 tablespoons margarine in a 9 x 13-inch baking dish. Melt in oven or microwave. Tilt dish to coat evenly. Pour potato mixture into dish and spread evenly. Bake, uncovered, at 400° F. for 15 minutes. Reduce oven temperature to 375° F. and continue baking for 45 more minutes or until top is crisp. Cut into squares.
Change of Pace:
For year-round potato kugel, substitute 2 tablespoons all-purpose flour for the matzah meal.
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