Potato Kugel

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Shredded potato, a few eggs and fresh herbs bake together for just under an hour. The result? A potato kugel with a crunchy top and bottom and a soft shredded-potato center. If you love your potato kugel crispy, don't skip the step of preheating the pan! Adding the potatoes to the hot pan will give you the crispy bottom that makes this recipe special.

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Prep Time:
25 mins
Additional Time:
1 hr 10 mins
Total Time:
1 hr 35 mins
Servings:
15
Yield:
15 servings

Ingredients

  • 3 ½ pounds russet potatoes

  • 2 medium yellow onions

  • 4 large eggs

  • 2 teaspoons salt

  • ½ teaspoon ground pepper

  • ¼ cup potato starch

  • 2 tablespoons chopped fresh flat-leaf parsley, divided

  • 2 tablespoons chopped fresh chives, divided

  • 6 tablespoons extra-virgin olive oil, divided

Directions

  1. Place a 9-by-13-inch baking dish on middle oven rack; preheat to 400 degrees F. Peel potatoes, adding them to a large bowl of cold water as you work. Shred the potatoes in a food processor fitted with a shredding disk (remove the potatoes from the water as you work, and cut them in half, if needed, to fit the food processor chute). Return the shredded potatoes to the water; let stand for 5 to 6 minutes. Drain. Place the potatoes on a clean kitchen towel; squeeze out as much liquid as possible. Set the potatoes aside.

  2. Shred onions in the food processor. Drain in a fine-mesh strainer, gently pressing to remove excess liquid. Whisk eggs, salt and pepper in a large bowl until frothy, about 1 minute. Add potato starch, the shredded potatoes, 3 cups of the shredded onions (discard any remaining onions, or reserve for another use) and 1 tablespoon each parsley and chives. Mix well with your hands until well combined.

  3. Carefully remove the hot baking dish from the oven. Add 4 tablespoons oil to the dish; spread evenly over the bottom and sides of the dish with a pastry brush. Spoon the potato mixture into the dish; smooth with the back of a spoon. Drizzle evenly with the remaining 2 tablespoons oil.

  4. Bake until the top is browned and the potatoes are tender, 55 to 60 minutes. Let stand for 10 minutes. Sprinkle with remaining 1 tablespoon each parsley and chives. Serve hot.

Nutrition Facts (per serving)

170 Calories
7g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 15
Serving Size 2/3 cup
Calories 170
% Daily Value *
Total Carbohydrate 23g 9%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 4g 8%
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 50mg 17%
Vitamin A 133IU 3%
Vitamin C 8mg 9%
Folate 25mcg 6%
Sodium 335mg 15%
Calcium 26mg 2%
Iron 1mg 7%
Magnesium 28mg 7%
Potassium 486mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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