The Best And Easy Potato Kugel Recipes

POTATO KUGEL

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.

POTATO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, vegetable oil, salt, and black pepper in a large bowl.
• Stir potatoes and onion into egg mixture; pour mixture into a large baking dish.
• Bake in preheated oven until potatoes are tender, about 40 minutes.

POTATO KUGEL

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.

THE BEST (AND EASY!) POTATO KUGEL

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.

POTATO KUGEL, KOSHER FOR PASSOVER

Steps:

• Preheat oven to 400.
• Bake at 400 for 15 minutes.
• Lower to 375 and bake for 55-60 minutes more.
• Remove from oven and let cool for 5-10 minutes. Cut into servings and top with sour cream and chives if desired.

OLD FASHIONED POTATO KUGEL

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.

THE BEST CROCKPOT POTATO SOUP RECIPE - EASY LOADED POTATO SOUP

Steps:

• Add to Crockpot
• 1 medium diced onion (diced into small pieces)
• Add 2 pounds of largely diced potatoes. (They will get small as they soften and get mixed in.)
• Add chicken broth, milk, and cream of chicken soup.
• Cover and let cook all day on low setting, or at least 3 hours on the high settingRight before serving:
• Your potatoes will be breaking down to one degree or another depending on how long you've cooked it. f potatoes are still too large and not broken down after stirring, use your potato masher or immersion blender to break them down a bit till it's the texture (creamy or chunky) that you prefer.
• Before serving: In a medium skillet, cook bacon on medium heat for about 7 minutes or till nice and crisp. Then put bacon on a paper towel. Crumble bacon pieces for garnishing.
• Add 2 tablespoons of bacon grease from the skillet to your crockpot for extra flavor. (If you don't want the bacon grease in the soup, try cooking your bacon on paper bags in the oven, like I did here, for the perfectly crispy bacon!!!)
• Stir in the sour cream, 2 cups of cheese, and 1/2 the green onions.
• Cook until cheese is melted.
• GARNISH individual bowls with crispy bacon pieces, shredded cheese, and green onions.