Easy Potato Kugel

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Potato Kugel is a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.

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
Potato Kugel is a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.

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washed farm eggs on a kitchen tea towel

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.

shredded potatoes in 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.

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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.

diced red onion

In a mixing bowl, whisk together eggs, salt and pepper until they are nice and fluffy.

beaten egg mixture in a mixing bowl

Pour the potato shreds into a colander. Push down and squeeze every bit of liquid out that you can.

shredded potatoes in a colander

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.

potatoes and onions in a large mixing bowl

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.

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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.

brushing duck fat on the potato kugel

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.

Potato Kugel is a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.

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 a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.

Potato Kugel is great plain, but you can also serve it with sour cream and minced chives or scallions.

More Passover/Unleavened Bread Recipes

Potato Kugel is a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

otato Kugel is a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.

Easy Potato Kugel

Constance Smith – A Good Life Farm
Potato Kugel is a very easy dish to make. It can be made ahead and reheated for Shabbat or any other mealtime.
Be the First to Rate This!
Prep Time 25 mins
Cook Time 1 hr 10 mins
Course Entrées – Main Dishes, Passover, Side Dishes
Cuisine American, Jewish
Servings 12
Calories 237 kcal

Ingredients
  

  • 5 lb russet potatoes
  • 1 red onion, large
  • 6 eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 Tb potato starch (flour)
  • 1/4 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

If you do not wish to use duck fat, you can also make this with melted butter or you can use extra virgin olive oil.

Nutrition

Calories: 237kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 86mgSodium: 237mgPotassium: 874mgFiber: 3gSugar: 2gVitamin A: 122IUVitamin C: 12mgCalcium: 42mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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