Description
Potato Kugel is a traditional Jewish dish made from grated potatoes, onions, eggs, and seasonings, baked until golden and crispy. It’s often served as a side dish during Jewish holidays like Passover.
Ingredients
Scale
- 4 large potatoes, peeled and grated
- 1 large onion, grated
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 1/4 cup matzo meal (or breadcrumbs for non-Passover version)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon baking powder (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the grated potatoes, grated onion, beaten eggs, vegetable oil, matzo meal, salt, pepper, garlic powder, paprika, and baking powder. Mix well.
- Grease a 9×13-inch baking dish with oil or cooking spray.
- Transfer the potato mixture into the prepared baking dish, spreading it evenly.
- Bake for 60-75 minutes, or until the top is golden brown and crispy.
- Allow the kugel to cool slightly before slicing and serving.
Notes
- For a crispier texture, you can add more oil to the pan before baking.
- Can be made ahead of time and reheated in the oven.
- If you prefer a smoother texture, blend the potato mixture in a food processor.
Nutrition
- Serving Size: 1 slice (1/8 of the dish)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Potato Kugel, Jewish side dish, Passover recipe, baked potato dish