Classic Jewish Potato Kugel Recipe

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

1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. 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.
3. 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.
4. Heat the vegetable oil in a large skillet over medium heat.
5. 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.
6. 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.
7. Transfer the cooked potato kugel to the greased baking dish and spread it out evenly.
8. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the center is set.
9. Remove from the oven and let it cool for a few minutes before serving.
10. Cut into squares or slices and serve warm. Enjoy!

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