This potato kugel recipe can be a delicious, one-dish dinner, or it can be a savory addition to any meal. Bake this dish in a cast-iron, or use a muffin tin to make crispy mini kugel cups! This recipe can easily be made kosher for Passover.
This potato kugel recipe can be a delicious, one-dish dinner, or it can be a savory addition to any meal. Bake this dish in a cast-iron, or use a muffin tin to make crispy mini kugel cups! This recipe can easily be made kosher for Passover.
Preheat the oven to 350 degrees with a 10-inch cast-iron skillet inside. If you are doing mini kugels, pre-heating your muffin tin is not necessary.
Wash your potatoes and prick them generously with a fork. Place them in a bowl of water to rest. Meanwhile, beat your eggs with the spices and set aside.
**If you have a Vitamix, see the note below for instructions on completing all steps with the blender!
If you have a food processor, use the grating plate to grate the onions and garlic, then your drained potatoes. If you are grating by hand, you can grate your onion, garlic, and potatoes directly into your egg mixture. Once you have added your grated vegetables to the egg mixture, add the oil and flour/matzo meal and stir ingredients until well-incorporated.
If using a cast-iron, remove your pan from the oven and carefully slick it with oil. If using a muffin tin, oil each cup very well. Add your mixture to your oiled vessel and smooth it out as much as possible.
If using a cast-iron, bake your dish for 1.5 hours, or until the top is well-browned and the egg is cooked all the way through. This dish can take up to 2 hours in the oven, but that partially depends on how crispy you like it. If using a muffin tin, bake for 40 minutes, or until the tops are crisp.
Serve with CSG sauerkraut, sour cream, or some sharp cheddar grated on top!
Recipe Notes
*The first time I made this recipe, I used a mix of potatoes and sweet potatoes, and a small Daikon radish. I liked it so much that I put it in the recipe instructions! You can of course use all regular potatoes to keep this more of a traditional potato kugel. Or, you can mix it up even more and experiment with other root veggies. The second time I used this recipe, I used 1/3 sweet potato, 1/3 parsnip, and 1/3 Watermelon radish, which was also, very tasty.
**If you have a Vitamix, you can whip up this recipe VERY FAST ( I did it in about 12 minutes before a meeting). First, cut your washed sweet potatoes in half lengthwise and grate them in your Vitamix in two groups (with too many potatoes in there, they don't all get grated), remove the the first group of grated potatoes before adding the second. For the regular potatoes, I grated them quickly by hand because I worried they would move too quickly beyond grated and become mush in the Vitamix--that is your call to make. Place all your grated veggies in a bowl, then use your dirty Vitamix to whisk your eggs. THIS WAS MY FAVORITE PART. Add your eggs, spices, onion, and garlic to the Vitamix and blend until frothy. I blended the garlic and onion because I didn't have time to chop them, and I really liked the results in the final dish. You can, however, choose to chop/grate those ingredients and add them to the bowl separately.
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