Potato kugel
Origin of the recipe
Kugels are a variety of casseroles common in the cuisine of European Ashkenazi Jews. The most popular is the egg-and-noodle kugel, but there are countless variations of this dish—meat, vegetable, and even sweet. Kugels were especially prized on the Sabbath, when Jews are forbidden from work, including cooking. They could be baked overnight and removed warm in the morning.
What do you need for cooking?
Ingredients
-
Potato
-
Onion
-
Egg
-
Salt
-
Black pepper
-
Vegetable oil
Kitchen utensils
- Bowls
- Whisk
- Grater
- Baking dish
- Colander
- Brush
Potato kugel is a hearty and flavorful Jewish dish that's the perfect addition to your table. The delicate combination of grated potatoes, onions, and eggs, baked until golden brown, will captivate you with its flavor.
Step-by-step recipe
Step 1:
Grate the potatoes on a coarse grater.
Step 2:
In the same bowl, grate the onion on a fine grater.
Step 3:
Squeeze out excess liquid through a colander.
Step 4:
Break eggs into a clean bowl, add salt and pepper, and whisk.
Step 5:
Combine the ingredients and stir.
Step 6:
Add vegetable oil and stir.
Step 7:
Pour vegetable oil into a baking dish and grease the dish evenly.
Step 8:
Place the potato-egg mixture into the pan and smooth it out.
Step 9:
Add another 2 tablespoons of oil and spread over the surface.
Step 10:
Bake for 50 minutes at 180 degrees.
Cooking tips
It is better to preheat the oven in advance.
Serve the kugel hot, with sour cream, vegetables and herbs.
