KUGELI
This is a Lithuanian Ethnic dish. The main ingredient is potatoes. The recipe comes from my fathers grandmother and has been a family favorite for more than 75 years. Serve hot as a main dish with either sour cream or applesauce.
Provided by BOBCHASE
Categories Side Dish
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a 12x15 inch pan with olive oil.
- Place salt pork in a large, deep skillet over medium heat. Cook until evenly brown, stirring occasionally. Stir in 1 chopped onion, and continue cooking until onion is tender and lightly browned; set aside.
- Meanwhile, in a large bowl, combine potatoes and remaining chopped onions. Fill the bowl of a food processor with the mixture, and 1 egg. Process until smooth, then transfer to a large bowl. Repeat until all has been processed. Season with pepper. Stir in the salt pork mixture. Blend in flour gradually to absorb some moisture, but err on the side of less flour.
- Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for 1 hour, or until top is evenly browned.
Nutrition Facts : Calories 699.2 calories, Carbohydrate 66.9 g, Cholesterol 176.1 mg, Fat 41.8 g, Fiber 7.6 g, Protein 14.8 g, SaturatedFat 14.3 g, Sodium 678.2 mg, Sugar 4.9 g
KUGELI COMFORT POTATO DISH
This comfort food favorite has been passed down in my family. I remember getting so excited every time my grandfather would make it for us! Although I loved the way my grandfather made it, I've added a few flavorful ingredients of my own. You'll love the bacon, potatoes, sun-dried tomatoes, and bella mushrooms in a potato bake covered with melted Cheddar cheese. Even extra tasty when served with sour cream! This dish is an excellent side dish at dinner or a wonderful addition to a brunch!
Provided by willow27
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
- Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
- Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
- Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 42.2 g, Cholesterol 130 mg, Fat 14.7 g, Fiber 5.3 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 405.2 mg, Sugar 7.8 g
THE BEST (AND EASY!) POTATO KUGEL
This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.
Provided by TracyFL
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees.
- Grease a 1 1/2-quart baking dish with the oil.
- In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
- Pour into prepared pan.
- Bake 1 hour.
- Let set about 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6
KUGELI COMFORT POTATO DISH
This comfort food favorite has been passed down in my family. I remember getting so excited every time my grandfather would make it for us! Although I loved the way my grandfather made it, I've added a few flavorful ingredients of my own. You'll love the bacon, potatoes, sun-dried tomatoes, and bella mushrooms in a potato bake covered with melted Cheddar cheese. Even extra tasty when served with sour cream! This dish is an excellent side dish at dinner or a wonderful addition to a brunch!
Provided by willow27
Categories Potato Side Dishes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
- Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
- Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
- Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 42.2 g, Cholesterol 130 mg, Fat 14.7 g, Fiber 5.3 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 405.2 mg, Sugar 7.8 g
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
LITHUANIAN KUGELIS
Traditional Lithuanian potato dish served with sour cream, or applesauce. This is one of our eclectic families favorite holiday dishes. This recipe was given to me by my Aunt Pat
Provided by IndyRob
Categories European
Time 2h
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease.
- Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
- Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
- Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
POTATO KUGEL
The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CRISPY POTATO KUGEL
At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it's got crispy edges and a creamy interior. Sounds dreamy, doesn't it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.
Provided by Alison Roman
Categories vegetables, side dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
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