Potato Kugel
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large eggs
- 6large Idaho potatoes, peeled and grated
- Salt and freshly ground black pepper
- Vegetable oil
Nutritional analysis per serving (10 servings)
138 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 338 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, beat eggs just until blended. Add potatoes. Season generously with salt and pepper. Mix well.
- Step 2
Oil the interior of a straight-sided 3- to 4-quart saucepan, and place over medium-high heat. When oil is hot, add potato mixture. Smooth surface with a spatula. Cover, and reduce heat to low. Cook until mixture is set, potatoes are tender and edges of mixture turn firm and golden, about 1 hour. (Halfway through, the oil at the edge of the kugel should be sizzling. If not, raise temperature.)
- Step 3
Run a knife around edge of pot. Reverse pot over a plate, and remove kugel. Return kugel to pot with uncooked side at bottom.
- Step 4
Place pot over medium-low heat. Cook uncovered until bottom browns, 10 to 15 minutes. Transfer kugel to a serving plate, and cut into wedges. Serve hot.
Private Notes
Comments
Needs onions!
This is basically a Spanish tortilla. As someone else noted, a cast iron skillet also works well and probably is easier to deal with for the flipping. Onions certainly as others have suggested, but why is no one suggesting garlic? I think I will give both of those a try tonight with the recipe.
Bland and tasteless. Needs onions! You can find a great potato kugel recipe in the Second Avenue Deli cookbook. Been making it for years. Time to go back to a winner. Sorry Alex, some of you other recipes are great.
Also can use preheated with oil cast iron skillet. Just be careful when adding potatoes as can splash and sizzle-, this is bottom crust.. Bake low and slow, 2hrs or more at 325. As oil rises top crust will form ( at least in mine). Definitely grated onion.