Asparagus Potato Kugel Recipes

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

PASSOVER POTATO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
• Bake, uncovered, in the preheated oven for 2 hours.

POTATO KUGEL

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
• Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
• Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
• Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

ASPARAGUS POTATO KUGEL

Steps:

• preheat oven to 350.
• boil potatoes in pot and then simmer 20-30 minutes.
• remove and when cool enough to handle peel and mash.
• meanwhile boil asparagus for 3 minutes, drain and rinse with cold water.
• in a saute pan add oil and saute onions until softened.
• add onions and oil to mashed potatoes.
• add asparagus, salt and pepper, add egg, mix well.
• pour into greased baking dish, sprinkle with paprika.
• bake 50 minutes, until lightly browned.

POTATO KUGEL PUFFS

Steps:

• Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with shortening or cooking spray.
• In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
• In medium bowl, mix pancake mix, matzo meal, parsley, nutmeg and pepper. Add hot vegetable mixture; stir until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into potato mixture until well blended.
• Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
• Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.

SWISS POTATO KUGEL

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.

POTATO KUGEL

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

THE BEST (AND EASY!) POTATO KUGEL

Steps:

• Preheat over to 350 degrees.
• Grease a 1 1/2-quart baking dish with the oil.
• In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
• Pour into prepared pan.
• Bake 1 hour.
• Let set about 10 minutes before serving.

POTATO KUGEL

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

SWEET POTATO AND APPLE KUGEL

Steps:

• Heat the oven to 375 degrees. Butter a 2-quart baking dish
• In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
• Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving

POTATO KUGEL GRATIN

Steps:

• Preheat oven to 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.
• Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt-and-pepper mixture. Cut potatoes into 1/8-inch-thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.
• Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. (Watch carefully to prevent overbrowning.) Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.

CRISPY POTATO KUGEL

Steps:

• Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
• Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
• Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
• Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
• Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
• Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

POTATO KUGEL

Steps:

• Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2 batches in a tea towel to remove the moisture. In another bowl combine the potatoes with 1 onion and 1 small carrot, both grated, and toss the mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons chicken fat, add the potato mixture, and smooth it with a spatula. Bake the kugel in a preheated moderately hot oven (375°F.) for 45 to 50 minutes, or until it is golden. Serve the kugel cut into wedges.

CRISPY POTATO-LEEK KUGEL

Steps:

• Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
• Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
• Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
• Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
• Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.