Bubbys Potato Kugel Recipes

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

BUBBY'S POTATO KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Oil sides & corners of dark roaster; pour 1/4 inch oil in bottom of roaster and place in oven until smoking hot.
• While oil is heating in oven, mix together first five ingredients (potatoes, onion, eggs, flour, S&P).
• When oil is very hot, remove pan from oven and carefully pour all but 1 Tb oil into potato mixture.
• Combine well and pour mixture back into hot pan.
• Smooth out top.
• Bake in lower third of the oven for one hour then place on top third of oven for another hour, until crust is crispy and dark brown.
• Remove from oven, cool for 5 minutes and cut into squares.
• Beware of fights for the corner pieces.

POTATO KUGEL

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

LACY POTATO KUGEL

Steps:

• Preheat oven to 500 degrees.
• Saute diced onion until nicely caramelized and golden.
• While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
• Squeeze out liquid and place in a large mixing bowl.
• Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
• Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
• Sprinkle starch on top.
• Pour boiling water over starch and stir thoroughly.
• Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
• Carefully pour mixture into pan and bake for 20 minutes.
• After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

CRISPY POTATO KUGEL

Steps:

• Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
• Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
• Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
• Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
• Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
• Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.