Please enter the email you’re using for this account.
This kugel was a Shabbat staple in our family and was on the table every week.
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
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place a pan of oil inside to heat at the same time.
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.
Remove the pan with oil from the oven and carefully pour the batter inside.
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.
Photography by Hudi Greenberger
How Would You
Rate this recipe?
Please log in to rate
Reviews