Description
This recipe makes a crispy, golden potato kugel with a savory kick from scallions and onion, perfect as a hearty side dish for family meals. It emphasizes squeezing moisture from potatoes for a super crispy texture.
Ingredients
- 2.5 lbs Russet or Yukon Gold potatoes, peeled
- 2 large eggs
- 1 medium onion, peeled
- 0.5 cup chopped fresh scallions (about 1 bunch)
- 0.25 cup matzo meal (or all-purpose flour)
- 0.5 cup neutral oil (like vegetable or avocado oil)
- 1.5 teaspoons fine sea salt
- 0.5 teaspoon freshly ground black pepper
Instructions
- Prep Potatoes & Aromatics: Grate the peeled potatoes and onion using the coarse side of a box grater or a food processor. Mince your fresh scallions.
- Squeeze for Crispness: Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as you can until they feel much drier.
- Mix All Up: In a large bowl, combine the squeezed potatoes, grated onion, minced scallions, eggs, matzo meal or flour, oil, salt, and pepper. Mix thoroughly until everything is evenly coated.
- Bake to Golden Perfection: Pour the mixture into a well-greased 9×13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 60-75 minutes. If the kugel isn’t browning enough at 60 minutes, increase the temperature to 400°F (200°C) for the last 10-15 minutes, but keep a close eye on it.
Notes
To ensure a super crispy kugel, thoroughly squeeze out excess moisture from the grated potatoes. Use a food processor for quick grating. For dietary variations, consider adding shredded daikon or parsnips for low-carb, or garlic powder/smoked paprika for flavor.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi Jewish
Nutrition
- Serving Size: 1 slice (180 g)
- Calories: 280 calories
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg