Potato Carrot Kugel Recipes

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POTATO CARROT KUGEL



potato carrot kugel image

Make and share this potato carrot kugel recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 1/2 lbs russet potatoes, grated
3 carrots, grated
1 large onion, chopped
2 eggs
2 tablespoons oil
5 tablespoons matzo meal
2 teaspoons salt
pepper

Steps:

  • grate vegetables, place in large bowl.
  • preheat oven to 400.
  • beat eggs in small bowl, add with remaining ingredients.
  • grease a 13x9 baking dish, add ingredients.
  • bake aprox 1 hour until top is brown.

POTATO KUGEL



Potato Kugel image

Make this ahead - the flavor really comes out after it has been reheated.

Provided by Alex Witchel

Categories     dinner, project, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 4

3 large eggs
6 large Idaho potatoes, peeled and grated
Salt and freshly ground black pepper
Vegetable oil

Steps:

  • In a large bowl, beat eggs just until blended. Add potatoes. Season generously with salt and pepper. Mix well.
  • Oil the interior of a straight-sided 3- to 4-quart saucepan, and place over medium-high heat. When oil is hot, add potato mixture. Smooth surface with a spatula. Cover, and reduce heat to low. Cook until mixture is set, potatoes are tender and edges of mixture turn firm and golden, about 1 hour. (Halfway through, the oil at the edge of the kugel should be sizzling. If not, raise temperature.)
  • Run a knife around edge of pot. Reverse pot over a plate, and remove kugel. Return kugel to pot with uncooked side at bottom.
  • Place pot over medium-low heat. Cook uncovered until bottom browns, 10 to 15 minutes. Transfer kugel to a serving plate, and cut into wedges. Serve hot.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO, CARROT AND ZUCCHINI KUGEL



Potato, Carrot and Zucchini Kugel image

Make and share this Potato, Carrot and Zucchini Kugel recipe from Food.com.

Provided by Wendys Kitchen

Categories     Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 large eggs
3 medium onions, peeled, cut into 1-inch pieces, divided (1 1/4 to 1 1/2 pounds total)
14 green onions, coarsely chopped, divided
40 ounces russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
8 tablespoons vegetable oil

Steps:

  • Position rack in top third of oven and preheat to 400°F
  • Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain).
  • Transfer mixture to large bowl.
  • Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini.
  • Add to mixture in bowl.
  • Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
  • Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish.
  • Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
  • Cut kugel into squares; serve hot alongside brisket.

POTATO, CARROT, AND ZUCCHINI KUGEL



Potato, Carrot, and Zucchini Kugel image

Provided by Diane Rossen Worthington

Categories     Food Processor     Potato     Side     Bake     Passover     Vegetarian     High Fiber     Dinner     Carrot     Zucchini     Kosher     Kosher for Passover     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

5 large eggs
3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 tablespoons melted unsalted pareve margarine, vegetable oil, or melted chicken fat, divided

Steps:

  • Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
  • Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
  • Cut kugel into squares; serve hot alongside brisket.

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

MASHED POTATO KUGEL



Mashed Potato Kugel image

Kugel is a delicious potato side dish that can be served all of the time, but particularly for Shabbat and holidays.

Provided by Anonymus

Time 1h15m

Yield 6

Number Of Ingredients 8

2 cups leftover mashed potatoes
2 large eggs
2 tablespoons chicken broth
3 tablespoons olive oil, divided
1 cup grated raw potatoes
1 cup grated onion
¼ cup matzo meal
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place leftover mashed potatoes in a bowl.
  • Mix eggs, broth, and 2 tablespoons olive oil together until combined. Add to the mashed potatoes and mix to combine. Add grated potatoes and onion; mix thoroughly. Stir in matzo meal, salt, and pepper. Pour into a 9x13-inch baking pan and drizzle remaining 1 tablespoon olive oil over top.
  • Bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 23.9 g, Cholesterol 63.5 mg, Fat 8.9 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 257.9 mg, Sugar 2.6 g

POTATO KUGEL



Potato Kugel image

Categories     Potato     Vegetable     Side     Bake     Root Vegetable     Kosher     Gourmet

Number Of Ingredients 8

3 large potatoes, peeled
1 onion, grated
1 small carrot, grated
1/2 cup flour
2 eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons chicken fat

Steps:

  • Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2 batches in a tea towel to remove the moisture. In another bowl combine the potatoes with 1 onion and 1 small carrot, both grated, and toss the mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons chicken fat, add the potato mixture, and smooth it with a spatula. Bake the kugel in a preheated moderately hot oven (375°F.) for 45 to 50 minutes, or until it is golden. Serve the kugel cut into wedges.

CRISPY POTATO KUGEL



Crispy Potato Kugel image

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

4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving

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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