Patty Untermans Potato Kugelettes Recipes

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OLD FASHIONED POTATO KUGEL



Old Fashioned Potato Kugel image

I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes

Time 2h

Yield 24

Number Of Ingredients 7

1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

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.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g

PATTY MELTS



Patty Melts image

As great dinner sandwiches go, it is hard to beat patty melts: ground beef, Swiss cheese and caramelized onions griddled on rye bread until they become crisp, oozing packages of salty-sweet delight. This recipe for them, which riffs on the ones served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, is about as traditional as you can get - luscious enough that they don't require condiments. Between the butter and the onions and the cheese, the sandwiches makes their own. Undercook the burger patties slightly before assembly, so they finish while you're griddling the sandwiches at the end.

Provided by Sam Sifton

Categories     sandwiches

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 to 6 tablespoons unsalted butter
2 large onions, peeled and thinly sliced
Kosher salt and freshly ground black pepper to taste
1 1/2 pounds ground beef, at least 20 percent fat
8 slices seeded rye bread
8 slices Swiss cheese, approximately 1/2 pound

Steps:

  • Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
  • Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
  • Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
  • Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
  • Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 65 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 32 grams, Sodium 776 milligrams, Sugar 4 grams, TransFat 3 grams

PATTY UNTERMAN'S POTATO KUGELETTES



Patty Unterman's Potato Kugelettes image

Provided by Joan Nathan

Categories     side dish

Time 30m

Yield Twenty-four potato kugelettes, for six servings

Number Of Ingredients 7

1 cup grated and drained Kennebec or Idaho potatoes
1/4 cup grated onions
2 eggs, well beaten
1 teaspoon coarse kosher salt
Freshly ground pepper to taste
2 tablespoons rendered chicken fat, plus fat to grease the muffin tins (see note)
Matzoh meal for dusting muffin tin

Steps:

  • Preheat the oven to 375 degrees.
  • Combine all the ingredients.
  • Grease a 24-cup mini-muffin tin with chicken fat and dust with matzoh meal. Place one tablespoon of filling per muffin cup and bake for 25 minutes, until golden.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams

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