Potato Kugel
Enjoy a passover potato kugel. This is super tasty and can be enjoyed any time of the year... but especially during passover.
| Category: | Savoury Mains |
Ingredients
The kugel
| 2 1/5 kg russet potatoes, shredded |
| 10 whole green onions |
| 6 lg eggs |
| 2 tsp Kosher salt |
| 70 g potato starch |
| 50 g olive oil (divded) |
Potato Kugel Directions
Begin by pre-heating your oven to 400°F or 205°C. Place a large skillet pan in the oven to heat.
Shred the potatoes and let soak in cold water for a few minutes. This will allow the potatoes to release some of their extra starch. Meanwhile whisk eggs in a large bowl and add chopped green onions, salt, pepper and potato starch.
Drain and squeeze the potatoes and add them to the other ingredients. Mix well to blend all of the ingredients together.
Remove the hot skillet from the oven and add a good portion of the oil leaving a bit for the top. Spread it around on the pan to make sure that it covers the whole pan. Be careful as the pan is very hot.
Add the potato mixture to the pan and lightly pat everything down. Pour remaining oil over the top. This oil top will allow the top to crisp up a bit more.
Bake in your oven for at least an hour. You may need to cover the edges a bit to prevent it from over browning. You're looking for a nice golden crust. If it doesn't brown to your liking you can always broil it for a few minutes, but keep an eye on it. When baked, remove from oven and let rest for 5 minutes. Serve hot by slicing a good sized portion.