Passover Miniature Potato Kugel Recipes

PASSOVER POTATO KUGEL

Passover Potato Kugel image

Make and share this Passover Potato Kugel recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Potato

Time 1h40m

Yield 9 serving(s)

Number Of Ingredients 5

Ingredients

4 potatoes
3 eggs
1/4 lb margarine
salt
pepper

Steps:

Preheat oven to 350. Grease 8x8 inch pan.
Wash, peel and cut potatoes into 1/2" to 3/4" chunks. Boil, covered, about 20 minutes. Drain and mash potatoes.
Render margarine into the pot. Add the salt and pepper. Add eggs.
Bake for about an hour, or until golden brown.

Nutrition Facts : Calories 187.4, Fat 11.8, SaturatedFat 2.6, Cholesterol 62, Sodium 148.3, Carbohydrate 16.8, Fiber 2.1, Sugar 0.8, Protein 4.1

POTATO KUGEL

Potato Kugel image

Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
2 tablespoons schmaltz (chicken fat) or olive oil
2 small onions, finely diced (about 1 1/2 cups)
2 sprigs thyme
1/2 teaspoon freshly ground black pepper
3 pounds frozen shredded hash brown potatoes, thawed
1 bunch chives, chopped (1/4 cup), plus more for serving
6 large eggs
2 1/2 teaspoons kosher salt

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.

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