Potato Casserole/Pie (Kugel)

Traditionally the Kugel was salty and made of noodles though it is more common to find a sweet version of it nowadays. Here you will find a common variation made with potatoes. Very easy to make; children will love this served with a couple of fried eggs for dinner!

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2 pound plain white potatoes
2 medium onions
2 shallot
chicken fat or parve margarine - up to ½ cup
dash of pepper
4 large eggs, well beaten
nondairy sour cream


  • Peel the potatoes
  • Finely chop the onions and the shallots

1. In a food processor grate the potatoes. Salt lightly and let drain for about 30 minutes.

2. Sauté the onions and shallot in ¼ cup of chicken fat for about 5 minutes. Remove from heat and add potatoes and pepper and mix well. Don't mush. Cool down a few minutes and then add the beaten eggs.

3. Warm ¼ cup melted fat in a 10-inch iron skillet. Turn the potato mixture into the skillet and smooth the top with a rubber spatula. Bake 50 minutes, uncovered, in a 400 degrees oven. Before serving, brush with a little margarine or chicken fat, and broil about 6 inches from heat so that it is crispy.

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