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
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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