Recipe By Yussi Weisz
You might say there's nothing quite as good as a warm, slowly-baked, fresh out of the oven potato kugel. Well, this hand-grated, pan-fried potato kugel will make you forget all about that. And trust us, for best results, eat it right out of the pan…
Watch Yussi himself make this picture perfect kugel on Shabbos with Yussi!
Preheat 1/2 cup oil in a frying pan.
Grate potatoes and onions on the finest grater side to leave no pieces.
Combine eggs, oil, salt, and pepper with potato and onion mixture in a large bowl. Mix well for two minutes, working quickly to avoid potatoes browning.
When oil is nice and hot, add mixture to pot with a high flame for three minutes, then lower flame.
Cover frying pan and let cook on low flame for approximately 35 minutes. By then, edges should be dark-brown and crispy.
Flip kugel directly into a second frying pan and let cook uncovered on high flame for three minutes, then lower flame.
Cook on low flame for additional 15–20 minutes.
Serve and enjoy!
Depending on the size of your pan, you might have some batter leftover.
This mixture can also be baked in a small pan at 450°F until golden brown for approximately 45 minutes
-H.jpg)