Potato Knish Kugel

This is another recipe I found on a forum and adapted it to make it (in my opinion) easier to make.  It’s more steps than I usually like to make in my cooking expeditions, but I got 3 9″ round kugels out of it, which in my opinion makes it all worth it!  Oh yeah, and did I forget to mention that it freezes really well too?  (I’ll be adding this one into my repertoire for Kosher OAMC!)

Some of the changes I made were that I took out the margarine and increased the number of potatoes according to what I used.  I peel the potatoes before I cook them, although I’m wondering if that step is really necessary.

 

Potato Knish Kugel

Materials

  • 5 lb . bag of russet potatoes
  • 2 large onions
  • oil for sautéing
  • 4 eggs
  • 2 cups flour
  • 1/2 cup oil
  • 1 tbsp salt
  • 1/4 tsp pepper
  • sesame seeds optional

Instructions

  • Cook potatoes, mash and set aside
  • Sauté onions in oil
  • Mix eggs, flour, oil, salt, pepper, onions and add to potatoes
  • Put mixture in pans (don't fill too high... I used 3 round 9" pans), brush with some egg and sprinkle sesame seeds on top.
  • Bake for 1 hour on 350 (or until top is golden brown and mixture is set)

 

Until next time,
Shaindy

4 Comments

  1. Sounds yummy. This is basically my latke mixture (although a little different proportions), and I never peel the potatoes. 😉

    But now might be a good time to make this since I already have a lot of the ingredients out and in use.

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