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Recipe by Sara and Yossi Goldstein

Latke Kugel

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Latke Kugel
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Salt Free

What to do when you’ve got leftover latkes hanging out in the fridge from last night’s Chanukah party? Repurpose them into potato kugel! Just follow the directions below; it’s pretty simple. It’s not the exact same texture and flavor as if you were making it from scratch, but this neat hack tastes delicious and works very well. 

Ingredients

Latke Kugel

  • salt to taste

  • pepper to taste

Directions

Prepare the Latke Kugel

1.

Preheat oven to 425 degrees Fahrenheit.

2.

In a food processor fitted with the “S” blade, process the latkes for a few seconds until no large pieces remain.

3.

Transfer the mixture to a large mixing bowl and add in the remaining ingredients. I say season with salt and pepper to taste, because everyone’s latkes have a different amount of salt in them.

4.

Pour the mixture into a nine- x 13-inch pan and bake for approximately an hour, until the top is deliciously golden brown. Slice and serve!

Notes:

Only latkes prepared with parve or meat equipment can be repurposed for a meat meal.

Credits

Photography by Sara Goldstein @tomatoes_tomahtos

Recipe tags

Channuka channukah chanuka Chanukah hack hannuka Hannukah hanuka Hanukah Hanukkah leftovers potato kugel potatoes rachel kor repurposing Sara Goldstein shortcut tomatoes_tomahtos
Latke Kugel

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