Passover Miniature Potato Kugel Recipes

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PASSOVER MINIATURE POTATO KUGEL



Passover Miniature Potato Kugel image

Make and share this Passover Miniature Potato Kugel recipe from Food.com.

Provided by Babycat

Categories     < 4 Hours

Time 1h10m

Yield 10 muffins, 5 serving(s)

Number Of Ingredients 8

2 cups raw potatoes (grated)
1 large carrot (grated)
1/4 cup matzo meal
salt
pepper
1 medium onion (grated)
1/4 cup oil
2 eggs

Steps:

  • Preheat oven to 350.
  • Peel veggies and grate.
  • Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
  • Beat eggs and oil together.
  • Stir into potatoto mixture.
  • Pour into well greased muffin tins.
  • Bake for 1 hour or until edges are browned and crisp.

PASSOVER POTATO KUGEL



Passover Potato Kugel image

All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!

Provided by Allrecipes Member

Categories     Hanukkah Kugel

Time 2h25m

Yield 16

Number Of Ingredients 7

7 large Yukon Gold potatoes, peeled
2 large Idaho potatoes, peeled
1 small onion
4 large eggs
1 cup canola oil
1 tablespoon kosher salt
1 pinch ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
  • Bake, uncovered, in the preheated oven for 2 hours.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 23.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 385.3 mg, Sugar 0.6 g

POTATO KUGEL



Potato Kugel image

Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray
2 tablespoons schmaltz (chicken fat) or olive oil
2 small onions, finely diced (about 1 1/2 cups)
2 sprigs thyme
1/2 teaspoon freshly ground black pepper
3 pounds frozen shredded hash brown potatoes, thawed
1 bunch chives, chopped (1/4 cup), plus more for serving
6 large eggs
2 1/2 teaspoons kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
  • Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
  • Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
  • Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

MIRJ'S POTATO KUGEL



Mirj's Potato Kugel image

Make and share this Mirj's Potato Kugel recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 large potatoes
1 large onion
3 eggs
1/4 cup walnut oil or 1/4 cup olive oil
paprika, salt and pepper to taste

Steps:

  • Grate the potatoes and onion, either by hand or by food processor.
  • (If grating by hand, pick out grated fingernails from potatoes;-).
  • Add eggs and oil, mix well.
  • Add paprika, salt and pepper.
  • Pour into a well-greased Pyrex dish.
  • Bake at 350 degrees F and bake for 1 hour.

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