Shredded Potato Kugel

I love kugels of all kinds & this Shredded Potato Kugel is one of my favourites! If you don’t know what a kugel is, the definition is “a kind of sweet or savoury pudding of noodles or potatoes” ( I have recipes for other kind of kugels, vegetable kugels)

Shredded Potato Kugel is simple & straight forward… there aren’t any extras in it, just potatoes, onions & eggs,

The recipe is from an old cookbook I have called The Spice and Spirit of Kosher Passover Cooking by the Lubavitch Women’s Organization published in 1981. The recipe was submitted to the cookbook by L Bravda, so I thank her for the recipe! I can not find this cookbook in print any more but here is one similar. (if you buy this book from the link provided I may get a small commission)

THIS IS AN AFFILIATE LINK

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I double the recipe when I am having a lot of people at my table & bake it in a huge pyrex baking dish. I will give you the recipe as it is written which i baked in a 9×13 dish. ( I didn’t take pictures of the ingredients or method since it was different in quantity to the recipe….)

The kugel freezes beautifully. Let the kugel cool, cut it into serving pieces, then you can freeze it. If you will be using the whole dish then freeze it in the baking dish. Take it out of the freezer the day before serving it & put it into the fridge. Then reheat it covered to unthaw then uncover it so that the edges get just a bit crispier. Since this recipe makes a large amount of Shredded Potato Kugel & I like to make this for just Murray & I, I still cut the kugel into serving size squares & freeze them on a lined baking sheet out of the baking pan. Or, alternately you can wrap the individual pieces … put the pieces into a freezer container. Take out what you want for a meal!

Perfect for Passover & throughout the year! As a side dish this is delish with pan juices poured overtop if you serve it with brisket or roast chicken or turkey. As a dairy side-dish serve with some sour cream or plain Greek yogurt!

Here is the recipe

12 potatoes, I use russet potatoes

1 large onion

6 eggs

2 tsp salt

oil for the pan

Method

Generously grease a 9 x 13 baking dish

*** I use my food processor to grate the potatoes & onions. You can grate by hand if you do not have a food processor but be careful .. don’t want to grate your fingertips!

  1. Peel & grate the potatoes, drain them & put them into a big bowl
  2. Grate the onion & add to the potatoes, mix them throughly so the onions are distributed amongst the potato
  3. Beat the eggs
  4. Mix the salt into the eggs
  5. Pour the eggs & salt over the potato & onion mixture
  6. Mix really well
  7. Pour this into the greased baking dish
  8. Bake in a 350f oven for 1 1/2 hours… or until it is brown around the edges & done!

Enjoy!

Roasted Broccoli with Tahini Sauce

When I was young, we never ate fresh broccoli. I remember eating canned corn & the frozen mixed vegetables! I started making broccoli for my own family, boiling was the way to go! Well, that’s ok if you like boiled or steamed broccoli. Then it seemed roasting vegetables became the craze & thankfully so! I like roast all kinds of vegetables. Olive oil & a sprinkling of salt is how I do it.

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Sweet Noodle Kugel with Apples & Raisins

First posted in September of 2017….

This Sweet Noodle Kugel with Apples & Raisins ( you can omit the raisins if you don’t like them!)  is a family recipe of my friend Pnina. I am so honoured that she shared this recipe with me. Perfect for this time of year when there is an abundance of apples….but don’t limit yourself to just eating it now…it is perfect for anytime!

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