Potato Matzo Kugel
Ready In: 1 hr 5 mins
Serves: 9-12
Ingredients
- 2 -2 1⁄2 lbs potatoes, peeled
- 2 onions, peeled
- 4 eggs, lightly beaten
- 1 cup matzo meal (plain breadcrumbs are fine for non-passover times)
- 1⁄2 cup canola oil (or vegetable oil)
- kosher salt
- fresh ground pepper
Directions
- Preheat oven to 400 degrees.
- Grease the inside of a 2 quart baking dish.
- Grate the potatoes and onions (food processor will turn the potatoes brown really quickly and it's UGLY - avoid it if possible) and place in a strainer set over a bowl. It's important to work quick so the potatoes don't brown too much.
- Squeeze as much moisture as you can from the potatoes and onions, and remove the strainer from the bowl.
- In the bowl, you will see a liquid that sits on top of starch that is sticking to the bottom.
- Discard the liquid being very careful not to discard the starch underneath.
- Add the potatoes and onions to the bowl with the starch, along with the eggs, matzo meal, oil, and salt and pepper. I have not given a specific amount of salt as this is an individual preference - I like a lot of salt, and if I would post the amount, people's hypertension would soar just at reading it.
- Stir very well.
- Insert the mixture into the baking dish and bake for 45minutes-1hour, until the kugel is browned and bubbling.
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