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Recipe by Blumi Sebbag

Skillet Potato Kugel

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Skillet Potato Kugel
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
2 Hours, 45 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

This kugel was a Shabbat staple in our family and was on the table every week.

Ingredients

Main ingredients

  • heaping 1/2 cup oil

  • 1 large onion or 2 medium onions

  • 4 eggs

  • 1 (5-lb./2.25-kg.) bag Idaho potatoes

  • 1 tablespoon salt

  • generous sprinkle of black pepper

  • 1 cup water

Directions

Prepare the Potato Kugel

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place a pan of oil inside to heat at the same time.

2.

In the bowl of a food processor, shred the onions. Add eggs, and then shred the potatoes into it. (I use the Braun shredder blade.) Add water and mix together.

3.

Remove the pan with oil from the oven and carefully pour the batter inside.

4.

Place the kugel in the oven and bake for 20 minutes. Lower oven heat to 375 or 350 degrees Fahrenheit (190 degrees or 175 degrees Celsius) for a good two hours, or until golden brown.

Credits

Photography by Hudi Greenberger

Recipe tags

Blumi Sebbag classic Jewish food kosher for passover kugels Pesach potato kugel potatoes Shabbos traditional
Skillet Potato Kugel

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