Streams

Recipe: Potato Kugel

From The Book of Schmaltz, by Michael Ruhlman

Friday, November 22, 2013

This is simply hash browns given amazing flavor and crispness from the schmaltz. Potato kugel is no different from latkes, except that schmaltz is added to the mixture here, whereas latkes are shaped into patties and then fried in schmaltz. (Potato kugel is considerably different from noodle kugel, which uses cheese and more eggs and is sweetened with sugar and spices.) The eggs allow you to call this a kugel, but it’s basically just a giant latke—every bit as tasty, twice as easy, and the cook can sit down with everyone else and eat it hot.

I shred potatoes by hand on a box grater because it’s faster than cleaning up the food processor, but feel free to use a processor fitted with the shredder blade.

I like to cook this kugel in a 12-inch/30-centimeter cast-iron skillet because it’s so convenient and makes a great serving vessel, but a baking dish will work perfectly fine. Leftovers can be reheated in a toaster oven; try serving leftovers with a poached egg on top!

Ingredients

1 large Spanish onion

3 large russet potatoes, peeled and submerged in cold water

1/2 cup/120 grams schmaltz

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

2 large eggs, beaten

2 tablespoons/15 grams matzo meal

 

Directions

Preheat the oven to 400°F/200°C.

Grate the onion on the medium holes of a box grater. With your hands, squeeze out as much liquid as possible and put the onion in a large bowl. Grate the potatoes. After each potato, put the shreds in a kitchen towel and squeeze out as much liquid as possible, then toss it with the onion to prevent it from turning brown.

Grease a large skillet or baking dish with a little schmaltz. Add the remaining schmaltz to the potato mixture and toss well.

Add the salt and pepper to the eggs and beat them some more to distribute the seasoning. Add the eggs to the potatoes and onion and toss to thoroughly mix everything. Add the matzo meal and mix to incorporate. Transfer the mixture to the skillet or baking dish and smooth out the surface to make it level.

Bake the kugel until it’s cooked through and golden brown and crisp on top, about 1 hour. This can be completed a half hour before you want to serve it and then reheated in the oven for 10 minutes before serving.

Serves 6 to 8.

Tags:

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [4]

Sara from Long Island City, NY

The recipe specifies, in grams, the weight of schmaltz to be used but describes the potatoes only as "large." What is the approximate weight of a "large" potato?

Nov. 25 2013 10:22 AM
Meryl

Is there a vegetarian option you would recommend as a substitute for the shmaltz in this recipe?

Nov. 24 2013 01:06 PM
Deborah

Question: Can this recipe be made a day or so before eating?

Nov. 24 2013 12:54 PM
Amelia from Weestchester county

can you substitute sweet potatoes in the Potato Kugel? Also, how about using yukon gold potatoes instead of russets? thank you

Nov. 22 2013 01:21 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

Feeds

Supported by