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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.
10 medium-large (grated) potato latkes
1 and 1/2 cups water
1/2 cup Gefen Extra-Virgin Olive Oil
7 eggs
salt to taste
pepper to taste
Preheat oven to 425 degrees Fahrenheit.
In a food processor fitted with the “S” blade, process the latkes for a few seconds until no large pieces remain.
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.
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!
Photography by Sara Goldstein @tomatoes_tomahtos
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