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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!
9 medium-sized potatoes, peeled
6 eggs, beaten
1 cup oil, divided
1/2 an onion
1 and 1/2 tablespoon salt
1/2 tablespoon black pepper
Preheat 1/2 cup oil in a frying pan.
Grate potatoes and onions on the finest grater side to leave no pieces.
Combine eggs, remaining 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!
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Salt and pepper measurements Should the salt and pepper really be measured in Tablespoons? Sounds like too much.
When it comes to salt we always suggest adding what you think is right. Everyone likes a different amount of salt 🙂
How much oil goes in the bowl? The main ingredients says 1 cup of oil. The instructions say preheat 1/2 cup of oil in the pan. Is the oil that goes in the bowl mixture the remaining 1/2cup or is it the full 1cup (and the 1/2 cup preheated in the pan is not part of the 1cup of the main ingredients)?
prepare in advance Does this have to be served fresh out of the pan? If not, how can I warm it up? Thank you.
Potato Kugel When do you add the eggs??
HI EZP. We corrected the recipe! Thanks for the feedback.
how do i rewarm this
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.
My oven broke a while back so this FABULOUS RECIPE was exactly what I needed! I don’t know if I’ll ever go back to baking potato kugel in the oven!!! I add some baking powder, less than a teaspoon (didn’t measure exactly). BTW “Serves 6” might be inaccurate if you have lovely family members who can scarf down the whole kugel in one shot! Especially Yeshiva boys!
Finally found it!! The same creamy, white Potato kugel with a crispy, yet flexible top and bottom, my Mom a”h used to make this.
Late wife could never replicate it, but maybe I can.
B’emes… there is NOTHING like that kugel HOT out the frying pan. (At our home, I never saw a “whole” one hit the table. )
In my opinion… A Shtickle Olam Habah!
Delish This is delicious! Great alternative to regular potato kugel. Also, Presents beautifully!