This recipe for Meme's Potato Kugel is a classic Jewish dish that combines grated potatoes, onion, eggs, and flour. The result is a crispy yet creamy potato casserole that pairs perfectly with any meal. The recipe is easy to make and brings a taste of tradition to your table. Serve it as a side dish or enjoy it as a decadent brunch option. This potato kugel is a crowd-pleaser that never disappoints.
Ingredients
- 4 large potatoes, peeled
- 1 onion, grated
- 4 eggs
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
Directions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a colander and rinse them under cold water to remove excess starch. Drain and squeeze out any remaining liquid.
- In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, carefully pour the potato mixture into the skillet, pressing it down with the back of a spoon to form an even layer.
- Cook the potato mixture for about 10 minutes, or until the bottom is golden brown and crispy. Use a spatula to gently flip the kugel over and cook for another 10 minutes on the other side.
- Transfer the cooked potato kugel to the greased baking dish and spread it out evenly.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let it cool for a few minutes before serving.
- Cut into squares or slices and serve warm. Enjoy!
