Thanks! Ill have to substitute the potatoes as these arent locally available- Are Russett or Idaho potatoes waxy or floury? im planning to make this on saturday and serve on sunday for brunch will it be okay (covered) reheating @ 425? leave it in the original pan and cover with foil, remove from pan, etc.) She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Hi Deb-Just a little love note here. This kugel looks so completely amazing that it is the final push I needed to purchase one so I can recreate this dish exactly as portrayed. I modified @Lucy Ls suggestion and added about 1/2 tbsp Bells poultry seasoning, which was an interesting and welcome addition. I wish I had time to sit here all day and read every word on the site. Potato kugel, however, is firmly rooted in savory flavors and is especially popular at Passover, where keeping kosher means that egg noodles are off the menu. Should I wring them?? In what proportions should I increase the ingredients? Post was not sent - check your email addresses! eyes! Thanks for the quick reply! russet potatoes, large onions, eggs, black pepper, potato starch and 2 more Passover Noodle Kugel (Dairy) The Spruce Eats sugar, wide noodles, unsalted butter, butter, vanilla, low fat cottage cheese and 4 more Steps: In a large bowl, combine the soup, sour cream, flour and garlic salt. Leave in skillet and do not drain fat. Lauren. Im excited to try another recipe of yours! Matzo meal is traditional. Let the shreds sit for a few minutes. 3. 4. Thats all the care they need. Im eating leftovers as I write this (the taste was excellent but I probably needed more salt). An avalanche of eggs (says the food critic Arthur Schwartz), an unholy amount of oil (says nobody who will admit to it), shredding not grinding, grinding not shredding, shredded by hand vs. shredded by machine (usually an intergenerational dispute), wringing the extra moisture out vs. nope, thats wrong, fresh from the oven vs. reheated for best flavor, with matzo meal vs. no matzo meal are you exhausted yet? Deb, I would love a tutorial on cast iron. If you cant find it, you can substitute extra-virgin olive oil. I added oil to each muffin well/cup (no liners) and put in the preheated oven for about 5 minutes, until I heard the oil start sizzling and popping. Rachel Its so pretty with the fine noodles! But, Im moving into my tunnel vision, Passover cooking mode, and cant go through them, again. There was copious liquid in the bowl after I dumped out the contents of the food processor. I think the culprit was likely my not so sharp grater blade on my food processor. Sister Sue's Dumbed Down and Slightly Adapted Potato Kugel. A more important question is that I need to replace my 9 or 10 inch Calpholon saute pan that no longer sits flat, but tilts. Think of kugels like a casserole. window.removeEventListener('touchstart', loadWidget); If I make it the day before and reheat it the following day, have you ever left it in the cast iron pan overnight then rewarmed it? 12 potatoes, I use russet potatoes. Oh, my goodness. 3 pounds or about 5 large baking Russet or Idaho potatoes, peeled Hash Brown Potato Kugel couldnt have been easier to make! It looks like it might be Japanese..the one with little dots on the handle, for better grip. Totally understandable mistake, like Ramonas donzerly light. Nope. I have made this 3 times in the last couple of months. This recipe is so easy; I especially love that I didnt need to wring out the onion/potato mixture. Thank you and my husband thanks you even more!!! Repeat 3 more times with remaining potatoes. I googled, and remembered liking the recipes Ive made from your site (and really enjoying your interview on Diane Rehm a while ago). Or, I find this often with latkes. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. Maybe you have a small apartment or just want a canine companion that you can easily carry along with you anywhere you go. Alternatively, I can use a 9 x 13 Pyrex pan. I cook and bake in cast iron on a daily basis and have enjoyed many of your recipes. It was SO GOOD. This is a really versatile recipe. Thank you! We like our pieces with truffle oil or an egg over the top, or just shredded sharp cheddar and scallions. These recipes are for sole, personal use of visitors to Kosher Everyday. Used a mix of sunflower oil and butter for the fat. I make potato kugel every week and i am a grater, not a shredder. Made your potato kugel for the first Seder this year came out delicious with thecrispy edges that we all fight over! onlineCheckout: { 3. I am cast-iron-skillet-phobic. The life and times of this divisive dish. Worked 9 by 13 work? Working in 4 or 5 batches, place shredded potatoes and onion in a cheesecloth or clean, lint-free kitchen towel; squeeze out liquid into a large glass bowl. Deb, what would you think of doing these as an appetizer (for a New Years Eve party) with some creme fraiche and caviar? I have a 14 inch le creuset cast iron skillet. Or do you think I should make the casserole completely at my house and reheat in their oven? Yup, you absolutely have to heat the oil first! While kugel is traditionally made in a casserole dish, a cast-iron skillet gives this dish a crisp crust, bearing some similarity to the potato latkes enjoyed on Hannukah. . Ore-Ida Golden Tater Tots Seasoned Shredded Frozen Potatoes Value Size, 5 lb Bag. After all, everyone is Irish onSt. Patrick's Day. Any thoughts? Now Ill have to make some adjustments to next weeks meals . I buy mine from Bobs Red Mill; usually in a section with other BRM products at just about any store these days (hooray). Built by: TheComputerGuy.co.il. I like a lot of crust, though, and I wonder if the ratio I love will be thrown off.. 2 packages Simply Potatoes Hash Browns ( 1.25 pounds each) 1 large onion (or two medium/small), finely chopped (around 2 cups) 3 large eggs. When trying to plan this weeks menu I decided to go for it and make the. If the hash browns are frozen, they should be thawed before cooking. oh wow, I might just have to make this instead of latkes to go with my Christmas brisket (your recipe, which is amazing). YOUR KIDS!! This sounds amazing! Kosher Everyday on Instagram @koshereveryday, Sharon Matten - Edible Experience Kosher Everyday. Question love the use of the food processor, but your strands look smaller in diameter than mine which grating blade do you use? I doubled the recipe and baked for about 90 minutes. Made this last night and it was so good that from now on it may be the only way I ever make potatoes again! I am cooking for a large party brunch in someone elses kitchen. Was this a modification you made? 5. Carrot-Potato Kugel. Ive always been a noodle kugel (the rich dairy kind) gal and never understood the appeal of the potato kugel. When making potato kugels for Passover I like to use potato starch instead. My question is What temperature should I reheat it at and should it be covered during reheating? Thanks for a great recipe. Use your frozen potatoes to make our Tater Tot Breakfast Casserole, Bacon-Hash Brown Quiche, or Red Pepper, Potato, and Ricotta Frittata. Then I might have time to make matzo ball soup. Spray a 9 x13 baking pan with Pam. I would like to make this in a cast iron pan, but only have one that is 12. I made this last night and gotta say its absolutely fabulous. highly recommend. Yukon Golds are floury/creamy. Thank you! I wash it, but just try not to scour the heck out of it. Compared to the old-fashioned ground potato version that I also made today, the. Stir eggs, pepper, onions, and remaining teaspoon salt into potatoes until thoroughly combined. And though everyone agrees on the ingredients (potatoes, onion, eggs and fat, usually schmaltz or rendered chicken fat, of course), and that the top must be browned crisp and the inside must be tender, if you really want to get people started, ask them how to best achieve this and see if any two agree. Updated on December 21, 2021. It was perfectly flavored and had the yummy crunch on the outside with this insane creaminess inside. question: how do you keep your strands so white and avoid the unavoidable browning? So moist inside and crispy on the outside. I just did what you describe. **Note Hash Brown Potato Kugel was originally posted on Kosher Everyday in September, 2012. im considering it for seder, Rut roh. Ive never had kugel before, so I wasnt sure what to expect. Add the seasoned eggs, diced and grated onion and toss them all again to mix the ingredients together. Add 2 tablespoons of the oil to pan; tilt to completely coat bottom and slightly up sides. In a separate bowl, beat the eggs, salt, and pepper. etc. I do thaw them. Thank you! Crisp on the outside, but fluffy and flavorful on the inside. I think I may have to make a batch of this in muffin tins and make 1/2 savory (your way) and 1/2 sweet. Directions. Potatoes, which became popular around the mid-19th century, made their way into kugel as an inexpensive and filling starch, and eventually became popular across impoverished shtetls. I made this exactly as instructed and it tastes great however, my potatoes became brown and then grey during the time it took me to get it all mixed & into the oven, and the final product looks VERY grey. Just a side note that may be helpful: mixing the finely grated onions with the shredded potatoes before adding the rest of the ingredients helps to keep the potatoes from browning. Ive looked on Amazon but couldnt find it. In a large skillet, saut bacon and onion until lightly browned and caramelized. Can I freeze the kugel? Makes 9 x 12 ceramic deep dish . Extra servings are only part of the savings. Add matzo meal and eggs to the potato mixture, mix well. Do you think I could make the mixture ahead, including eggs and onions, and bring it in ziplocs to bake there? @Elaine, What a revelation! Yum! Kedem Grape Juice ( for anyone with kids, or for non-red wine drinkers) just for starters. let loadedWidget = false, Im making my first-ever potato kugel for Passover this year and wondering if red potatoes could be substituted for Idaho or Russet. Birds Eye Loaded Potato Bake, Frozen Side Dish, 13 OZ. It has multiple authors. I love a traditional Jewish Christmas dinner. And I have to be gluten-free now. , Pour into a 13x9-in. Sorry so late to respond to this comment; I think I just work quickly with this so it didnt get gray. When Passover rolls around again the next spring, I buy a new box. Its the best potato kugel Ive ever made. I didnt change anything and it was so easy to make. 2 tsp salt. And I will make it again at home for my husband. You would expect a completely pulverized potato to turn pink/gray very quickly but its white like anything and I think its because the onion pungency is working some sort of magic. Add matzo meal and eggs to the potato mixture, mix well. 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