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Potato Kugel I

Potato Kugel I


4 large potatoes, peeled and cubed
1 onion, cubed
1/2 cup oil
4 eggs
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Preheat oven to 450 degrees. Grease baking dish and place in oven for 5 minutes. Soak potatoes and onion in cold water. Combine all ingredients including drained potatoes and onions in blender and mix until smooth. Take baking dish out of the oven and immediately pour mixture into the hot dish and bake at 450 degrees for 1/2 hour. Reduce to 350 degrees and bake for an additional 1/2 hour. For a larger quantity, repeat the recipe, remove the dish from the oven, pour the second mixture over the first, replace the dish in the over and continue baking.

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cara December 25, 2014

Mark. I use 1 or 2 eggs for 5 lbs of potatoes Reply

Mark Seattle December 24, 2014

Didn't come out well Didn't cook all the way through in the recommended time. Possibly the recipe would benefit from clearer directions (specify potatoes in pounds, specify dimensions of baking pan. But my biggest complaint is that it simply tasted too eggy, not enough potato flavor. Reply

Anonymous postville September 23, 2014

how many servings is this potato kugel? Reply

Lauren D. Spector Brookings, Oregon September 21, 2014

Potato Kurgel I love this potato kurgel recipe. I makes this when I have company, and my company loves this. I will have four people including myself this Sabbath and this is one of the recipes I will use. Reply

Noreene Fleischer Chicago September 21, 2014

Great kugel This is the easiest and best potato kugel around. I have been making it for the past few years and people can't get enough of it. To make this easy recipe even easier, don't bother peeling the potatoes. Scrub them and that's all. Makes life a whole lot easier. Reply

Lauren Spector Brookings January 27, 2013

Shabbat I just moved to Brookings. I was living is Assistant Living Faculty. I was not able to celebrate Shabbat the way it should be celebrated. I have my own apartment now. I am living independently. This Friday will be the first time I will be celebrating Shabbat. Next Friday I will have friends over for Shabbat. I am very excited about all this. Thank you for post these wonderful receipts. Reply

bracha beitar, Israel via March 25, 2012

Matzah meal is not necessary. I personally like adding another onion- it results in a sweeter Kugel. Also if the mixture is watery, before adding eggs and spices, drain it. Instead of pouring into pan I use my hands, one handful at a time until pan is full. Whatever remains I use for latkes. Reply

Mrs. Chana Benjaminson via February 14, 2012

To Daina This recipe doesn't call for matzah meal. Reply

Daina Orlando, fl February 13, 2012

kugel I am going to try to cook it for the first time. How much matzo meal do I put in for this recipe? Thanks! Reply

Lucy montgomery, NY September 27, 2011

Where is the matzo meal I always put matzo meal into my potato kugel it holds it together?

What holds this one together?

I put in matzo meal Reply

Cara Herndon, VA April 1, 2010

Old fashioned It's not that much work actually - I did it for Passover. It took me 15 minutes to hand grate 5.5 lbs of russet potatoes. It's worth it!!! Reply

Anonymous bronx, ny April 1, 2010

kugel This is a great recipe: quick, easy and delicious. I use less salt. The old fashioned way is a lot of work and messy. Reply

Cara Herndon, VA March 5, 2010

Kugel recipe My mom made it once in a food processor and it was NOT the same. I recommend doing it the old-fashioned way, grating the potatoes on the smaller side of a box grater. It's ok to puree the onion in a food processor though. Then I just use my very clean fists to squeeze the starch out of the potatoes before making the kugel. My mom learned it that way from her grandmother and I've never tasted better kugel than what I grew up with. Reply

maazal August 8, 2008

first time i am trying it for the first time this shabbat. In my family we never made it. i hope my husband loves it i will update you. thank you. Reply

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