Crispy Potato Kugel
Source of Recipe: Fast & Festive Meals For The Jewish Holidays
6 medium baking potatoes, peeled (about 4 pounds)
1 large onion, peeled
2 large eggs
1 teaspoon salt or to taste
6 tablespoons (2/3 stick) nondairy or regular margarine or butter,
2 tablespoons matzah meal
2 tablespoons nondairy or regular margarine or butter
Place rack in upper third of oven and preheat to 400° F.
To Make Kugel:
Grate the potatoes and onion in a food processor with the shredding
disk or with a hand grater. Place in a colander and drain well,
squeezing out excess moisture. In a large bowl, whisk eggs, salt,
melted margarine, and matzah meal. Stir in potatoes until well
Place 2 tablespoons margarine in a 9 x 13-inch baking dish. Melt in
oven or microwave. Tilt dish to coat evenly. Pour potato mixture
into dish and spread evenly. Bake, uncovered, at 400° F. for 15
minutes. Reduce oven temperature to 375° F. and continue baking for
45 more minutes or until top is crisp. Cut into squares.
Change of Pace:
For year-round potato kugel, substitute 2 tablespoons all-purpose
flour for the matzah meal.