Passover Potato Kugel Recipe
Many cultures bring out their best food during holiday season and the Jewish culture is no different. Passover food pulls out all the stops when it's time to celebrate and gather with friends and family.
Recipe developer Miriam Hahn brings us this recipe for Passover potato kugel and says, "I have always been a huge potato fan and whether you're making this for the holiday or just a weekend meal, you will enjoy the savory potato and onion combination that can be eaten for breakfast or dinner. It's known for being soft and delicate on the inside and crispy on the outside. It holds together nicely and can be made ahead which is what we're all looking for when planning a holiday menu."
There are many variations of kugel, some of which include carrots, celery, zucchini, or even noodles. Kugel is traditionally served with roasted chicken or brisket. Read on to learn how to make this traditional Passover side dish.
Gather the ingredients for Passover potato kugel
To make this recipe, we'll need a few items from the produce department. Pick up some russet potatoes, yellow onions, Italian parsley, and chives. "I like using Italian parsley for this recipe instead of the curly type because it's less bitter and blends better in this dish," Hahn shares. We'll also need some salt, garlic granules (or powder) pepper, potato starch, eggs, and avocado oil. "Potato starch is commonly used in this dish as a thickener, but corn starch can be substituted if need be," Hahn remarks.
Prepare the potatoes and onion
Preheat the oven to 400 F and place the empty baking dish you will be using, into the oven to heat up.
Our first step in making this delicious recipe is to peel the potatoes. As you peel them, have a large bowl of ice water nearby to drop them in. This will help keep the potatoes from turning gray. Pull out your food processor with the grating blade attachment and run them through to get the grating job done. Add the grated potatoes to the bowl of ice water as you move on to grate the onions in the food processor. Now it will be important to dry out both the onions and potatoes, so they don't bring extra moisture to our kugel recipe.
Drain the potatoes and let them sit for a few minutes in a colander in the sink. With a wooden spoon press the sides of the colander to squeeze out any excess water. Alternatively, you can wrap the potatoes in a large tea towel and tightly squeeze to drain out the water. Place the shredded onions into a strainer and repeat the draining process with them, so they also release the extra water.
Add the other ingredients to the grated vegetables
Grab a large bowl and combine the eggs, salt, garlic granules, pepper, and potato starch. "Using a whisk to blend everything works the best here," Hahn shares. Now add in the potatoes, onion, ¼ cup parsley and ¼ cup of the chives. Stir well to combine.
Bake and serve
By now your empty baking dish is steamy hot in the oven, so pull it out carefully and add the oil. Spread the oil around so the bottom and sides are fully coated. Now pour in the potato mixture — get ready for some cool sizzling sounds. Spread the mixture out so it is evenly distributed. Bake in the oven for 45 to 55 minutes or until the top is brown and crispy. Top with the remaining herbs and serve. The kugel will last well for up to 5 days if kept in an air-tight container and can be easily heated up in the oven or microwave. This recipe just might become your new favorite potato side dish!
- 3 pounds russet potatoes
- 1 ½ yellow onions
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon garlic granules
- ½ teaspoon pepper
- ¼ cup potato starch
- ½ cup Italian parsley, divided
- ½ cup chives, divided
- 2 tablespoons avocado oil
- Preheat the oven to 400 F, using the convection bake setting if you have it. Place a 9-inch x 13-inch baking dish into the oven to heat up.
- Peel the potatoes and place them in a bowl of ice water. Using the grating blade on a food processor, grate the potatoes and place them back into the bowl of ice water. Peel the onions and grate them in the food processor also. Drain the potatoes and let them sit for a few minutes in a colander in the sink. With a wooden spoon press the sides of the colander to squeeze out any excess water. Alternatively, you can wrap the potatoes in a large tea towel and squeeze tightly to squeeze out the water. Place the shredded onions in a strainer and repeat the draining process with them so they release any extra water also. Chop the parsley and chives.
- In a large bowl, combine the eggs, salt, garlic granules, pepper, and potato starch. Whisk to blend well, then add the potatoes, onion, half the parsley, and half the chives.
- Pull the hot baking dish out of the oven and add the oil. Spread it so it coats the bottom and sides. Now add the potato mixture and spread it evenly in the pan. Bake this in the oven for 45 to 55 minutes. Top with remaining parsley and chives and serve.
| Calories per Serving | 167 |
| Total Fat | 3.8 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 32.0 mg |
| Total Carbohydrates | 29.8 g |
| Dietary Fiber | 2.3 g |
| Total Sugars | 1.7 g |
| Sodium | 254.4 mg |
| Protein | 4.4 g |
