Guilty Pleasure Potato Kugel Food Processor Recipes

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.

POTATO KUGEL ( PUDDING ) ALA FOOD PROCESSOR

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Peel potatoes and put into a bowl of ice cold water. Make sure potatoes are covered.
• 3. Spray 9 x 9 inch glass pan with non-stick spray and set the pan aside.
• 4. Mix beaten eggs with oil, salt and pepper ( mix well).
• 5. Use Food processor grating disk and grate carrot. The put carrot into egg/oil mix.
• 6. Grate onion and put into egg/oil/carrot mix.
• 7. Remove potatoes from water -then grate all the potatoes. Drain the potatoes, in a mesh colander, of most of the liquid.
• 8. Immediately mix potatoes into egg/oil/carrot/onion mix. Add the matzoh meal and stir.
• 10. Put the whole mix back into the food processor ( mixing/chopping blade) and pulse untilt the mixture is smoother but still has texture. You only need to pulse a few times. Then pour the mix into the prepared pan. If the mix looks too watery add a little more matzoh meal. The mix should be on the thick side.
• 9. Bake at 350 for about 1 hour or until brown and the inside is cooked. Be careful not to overcook or else the kugel may get dry. But make sure the top is nicely browned and the Kugel is firm. Let it sit for a few minutes before cutting into squares.

MOIST, IVORY GRATED POTATO KUGEL/QUICHE (FOOD PROCESSOR)

Steps:

• Preheat oven to 450 degrees.
• Soak peeled potatoes in water in the refrigerator overnight. Alternatively, you can peel the potatoes and soak them in ice water immediately after peeling and for the duration of the prep time. (This is what I usually do.).
• Using a hand grater or the grater attachment on your food processor, grate all the potatoes and the onion.
• In a bowl, mix together potatoes, onion, and all the rest of the ingredients. Pour into a greased 8 x 8 baking dish.
• Bake at 450 degrees for 30 minutes. Then lower oven temperature to 400 degrees.
• Continue to bake at 400 degrees for 30 minutes. The kugel is done when the center is set.
• Slice and serve. Best when served immediately.

BROCCOLI POTATO KUGEL

Steps:

• Shred potatoes with food processor, add to crock pot.
• lightly chop broccoli florets in food processor, add to crock pot.
• If you don't have the farfel, lightly chop matzot in food processor (don't reduce to powder, leave it a little "chunky") add to crock pot.
• Add milk and beaten eggs to crock pot. Give it a good stir.
• Top with grated cheese, turn it on low for about 3 hours.

GUILTY PLEASURE POTATO KUGEL (FOOD PROCESSOR)

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Process potatoes, onion, bread roll, and eggs in a food processor until smooth. (Processing a portion of the onion with each batch that you put through the food processor will assist in keeping the potatoes from discoloring while you work.).
• Combine the melted chicken fat (or oil, but chicken fat is tastier), salt, baking powder, and pepper with the potato mixture in a large bowl.
• Pour into a greased 8 x 8 baking dish.
• Bake for 1 hour or until golden brown on top and middle no longer jiggles. Best if served immediately.