This iconic Jewish dish is not just a side but a star in its own right—get ready to meet the crispy, comforting delight known as Traditional Jewish Potato Kugel. 🥔🔥
In the world of Jewish comfort food, the kugel holds a hallowed place, and this spud-loaded rendition is a true masterpiece. Picture it: golden-brown, crunchy edges giving way to a soft, pillowy interior—each forkful is an orchestra of textures and flavors that'll leave you in awe. This is more than just a dish; it's a tribute to generations of bubbes and zaides who mastered the art of creating something truly magical out of humble ingredients.
Served on holidays, special occasions, or any day you're craving a taste of tradition, this kugel is a reminder that sometimes the simplest ingredients can yield the most profound flavors.
The best part is you can make it ahead and it is freezer friendly!
Ingredients
- 5 tablespoons chicken fat or light vegetable oil divided
- 4 eggs
- Salt
- Freshly cracked black pepper
- 3 pounds 1 ½ kg. potatoes
- 1 large mild onion grated
Nutritional Facts
Instructions
- Preheat oven to 350℉/180℃. Grease a 8 or 9-inch square baking dish with a tablespoon oil.
- In a bowl, lightly beat the eggs with salt and pepper, remaining 4 tablespoons oil, and onion.
- Peel and grate the potatoes (you may use a food processor) and stir them quickly into the egg mixture (if you don’t do it quickly, they will tarnish).
- Pour into prepare pan and bake for 1 hour. Turn heat to 450℉/230℃ for 5-10 minutes, or until crispy and browned. Serve hot.
(Recipe from The Book of Jewish Food by Claudia Roden, Alfred A. Knopf, Inc., 1996.)
