Potato kugel is one of the classic Shabbat dishes. And it seems everyone (and their Bubbe) has a home recipe for it. So... here’s mine! It’s simple, delicious and can be made in advance. This is one of the dishes that I always have made up in my freezer. You never know when you’ll need to pull out a kugel for guests. Potato kugel can withstand very long cooking times in the oven or on a warmer.I tend to stock my freezer up with Potato Kugels, especially before a yom tov. One of the greatest things I discovered is what I call "golden kugel." You make this recipe, but use yukon gold potatoes instead of russet potatoes. The kugel will come out a more yellowish shade and it has an awesome flavor. My family loves golden kugel and now often requests it specifically!
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Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
*HACK- you can have an overnight-style look and texture by baking for 2 hours, freezing, then warming again for an hour and a half.
Potato kugel is one of the classic Shabbat dishes. And it seems everyone (and their Bubbe) has a home recipe for it. So... here’s mine! It’s simple, delicious and can be made in advance. This is one of the dishes that I always have made up in my freezer.
Beat together Eggs, Olive Oil, Kosher Salt and Black Pepper in a large bowl, Set Aside.
After the egg mixture is ready, peel the potatoes, and rinse the peeled potatoes under cold water (to prevent browning). Immediately, quarter the potatoes and put them into the bowl of your food processor along with the onion chunks.
Run the food processor until the potatoes and onions are the desired texture, anywhere from small bits to potato mush. Immediately, dump the potato onion mixture into the eggs.
Combine by hand until the mixture is uniform in color. Pour the mixture into the prepared pan.
Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
Notes
*HACK- you can have an overnight-style look and texture by baking for 2 hours, freezing, then warming again for an hour and a half.
Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.
Lighter than a kugel, but more dense than a bread, potatonik mixes raw potatoes with flour and yeast for this hybrid starch base. Polish or Hungarian in origin, Yapchik is a more classic potato kugel, but with a delicious surprise inside.
You can also freeze kugel. Wrap in plastic wrap and then foil and store for up to 3 months. Reheat at 250°F for 1 1/2 to 2 hours, or defrost in the fridge and reheat using the instructions above.
The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...
Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.
A: The grating blade (it's the stainless steel insert that's stamped with the letter e) is the kugel blade. This will produce a very smooth kugel. Some people prefer a shredded style potato kugel so they use the fine shredding insert, which is stamped with the letter c.
Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.
Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature.
As Rabbi Pinchas of Koretz once said, “Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.” Noodle kugel may not actually be eaten by all Jews, but it has clearly reached far beyond mere Ashkenazi cuisine.
(ˈkuːɡəl ) noun South Africa offensive, derogatory, slang. a young Jewish woman from a wealthy background who is seen as being excessively materialistic.
The skin crisps up beautifully, and the interior gets hot and fluffy. Plus, you can reheat a whole rack of baked potatoes in one go. Preheat the oven to 350 degrees. Place potato on a baking sheet or directly on the oven rack, and bake for 15-20 minutes, or until heated through.
Reheating in the oven is a great way to ensure you keep the crispy skin and don't end up with soggy potatoes. Method: Preheat oven to 400.Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper).Cover pan with aluminum foil and place in hot oven.
Cooked or boiled potatoes can be safely stored in the fridge in an airtight container and will keep for around 3-4 days. Cool down your cooked potatoes first before transferring them to the fridge. This is a great way to prepare salads or side dishes before a big event.
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