Potato Kugel is a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.
A Potato Kugel can be served both as a main dish or a side. You can decide!
To Make Potato Kugel you will need:
- russet potatoes
- eggs
- salt
- red onion
- black pepper
- potato starch/flour
- duck fat (or other cooking fat, see recipe below)
- mixing bowls
- whisk
- colander
- 9×13 baking dish (metal or cast iron is preferred)
- basting brush
- food processor or grater
To begin, put a 9×13 baking dish or pan in your oven and preheat it (pan and oven) to 400 degrees.
You want to use a metal or cast iron dish if possible for the best results.
Wash and peel potatoes, then use a food processor or hand grater to grate them into large shreds. As you shred them, put them in a large bowl and cover the shredded potatoes with cold water.
Let them sit a few minutes while you prepare the rest of the ingredients.
Melt some duck fat in a small skillet or saucepan. You can also use butter or simply olive oil if you prefer, but duck fat is my go-to.
You May Also Like: Glazed Lamb Chops with Roasted Vegetables
Peel a large red onion and cut it in half. Dice one half of the onion and shred, or grate, the other half. You can also grate it all for more onion flavor, or dice it all for a little less.
In a mixing bowl, whisk together eggs, salt, and pepper until they are nice and fluffy.
Pour the potato shreds into a colander. Push down and squeeze every bit of liquid out that you can.
Place the drained potatoes in a large mixing bowl. Sprinkle potato starch over the potatoes and give them a quick tossing with your hands to coat the potatoes.
Add the seasoned eggs, diced and grated onion, and toss them all again to mix the ingredients together.
Take your preheated baking dish out of the oven. Pour half of the melted duck fat (or other oil) into the hot pan and spread it all over the bottom with a basting or pastry brush.
You May Also Like: How to Make Matzo Bark Candy
Immediately add the potato mixture to the hot pan and hear that lovely sizzle! Spread the potatoes all out evenly in the pan.
Use the brush to spread the remaining duck fat all over the top of the potatoes.
Bake uncovered for 60-70 minutes, or until the top is nicely browned on the top. If you think it is getting browned too quickly as it bakes, simply tent the pan with some foil. The top should be nicely golden.
If when the kugel is done baking, you want it a little more browned, pop it under the broiler for a couple minutes. Let it rest for 5-10 minutes before serving.
Potato Kugel is great plain, but you can also serve it with sour cream and minced chives or scallions.
More Passover/Unleavened Bread Recipes
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Easy Potato Kugel
Ingredients
- 5 lb russet potatoes
- 1 red onion, large
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 Tb potato starch (flour)
- ¼ c duck fat, see note
For Serving
- sour cream, optional
- minced chives or scallions, optional
Instructions
- To begin, put a 9×13 baking dish or pan in your oven and preheat it to 400 degrees. You want to use a metal or cast iron dish if possible for the best results.
- Wash and peel the potatoes, then use a food processor or hand grater to grate them into large shreds. As you shred them, put them in a large bowl and cover the shredded potatoes with cold water.
- Let the potatoes sit a few minutes while you prepare the rest of the ingredients.
- Melt the duck fat in a small skillet or saucepan. (See note)
- Peel the red onion and cut it in half. Dice one half of the onion and shred, or grate, the other half. (You can also grate it all for more onion flavor, or dice it all for a little less.)
- In a mixing bowl, whisk together the eggs, salt, and pepper until they are nice and fluffy.
- Pour the potato shreds into a colander. Push down and squeeze every bit of liquid out that you can.
- Place the drained potatoes in a large mixing bowl. Sprinkle the potato starch over the potatoes and give them a quick tossing with your hands to coat the potatoes.
- Add the seasoned eggs, diced and grated onion, and toss them all again to mix the ingredients together.
- Take your preheated baking dish out of the oven. Pour half of the melted duck fat into the hot pan and spread it all over the bottom with a basting or pastry brush.
- Immediately add the potato mixture to the hot pan and hear that lovely sizzle! Spread the potatoes all out evenly in the pan.
- Use the brush to spread the remaining duck fat all over the top of the potatoes.
- Bake uncovered for 60-70 minutes, or until the top is nicely browned on the top. If you think it is getting browned too quickly as it bakes, simply tent the pan with some foil. The top should be nicely golden.
- If when the kugel is done baking, you want it a little more browned, pop it under the broiler for a couple minutes. Let it rest for 5-10 minutes before serving.
- Potato Kugel is great plain, but you can also serve it with sour cream and minced chives or scallions.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Fresh taters are best but I wanted to share a tip , using frozen shredded taters was what my Aunt said was a game changer for her.