Description
A classic Passover potato kugel recipe that’s crispy on the outside, soft on the inside, and perfect for your Seder table. This dish is a staple during Passover and a favorite for crossword puzzle enthusiasts!
Ingredients
6 medium potatoes (peeled and grated)
1 large onion (grated)
4 large eggs (beaten)
1/4 cup olive oil or schmaltz (rendered chicken fat)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the grated potatoes and onion. Squeeze out excess moisture using a clean kitchen towel.
Add the beaten eggs, oil (or schmaltz), salt, pepper, and paprika. Mix well.
Pour the mixture into the greased baking dish and spread it evenly.
Bake for 1 hour or until the top is golden brown and crispy.
Let it cool for 10 minutes before slicing and serving.
Notes
For extra crispiness, bake the kugel in a cast-iron skillet.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (1/8 of the dish)
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g (Saturated Fat: 2g, Unsaturated Fat: 7g, Trans Fat: 0g)
- Saturated Fat: 25g
- Unsaturated Fat: 3g
- Trans Fat: 6g
- Carbohydrates: 95mg