Kugeli Comfort Potato Dish Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
• Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
• Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Oil a 12x15 inch pan with olive oil.
• Place salt pork in a large, deep skillet over medium heat. Cook until evenly brown, stirring occasionally. Stir in 1 chopped onion, and continue cooking until onion is tender and lightly browned; set aside.
• Meanwhile, in a large bowl, combine potatoes and remaining chopped onions. Fill the bowl of a food processor with the mixture, and 1 egg. Process until smooth, then transfer to a large bowl. Repeat until all has been processed. Season with pepper. Stir in the salt pork mixture. Blend in flour gradually to absorb some moisture, but err on the side of less flour.
• Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for 1 hour, or until top is evenly browned.

Steps:

• Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
• Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
• Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
• Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
• Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
• Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.