How about trying the North African equivalent? Here's a nice one:

Maakouda Batata

What youâÂÂll need:
â¦1 kg or 2 lbs. potatoes (about 5 medium)
â¦1 small onion, finely chopped
â¦1 to 2 tablespoons butter
â¦3 or 4 cloves garlic, pressed
â¦1 1/2 tablespoons cumin
â¦2 teaspoons salt
â¦1/2 teaspoon pepper, or more to taste
â¦1 teaspoon turmeric (optional)
â¦1/4 cup chopped cilantro
â¦2 eggs, beaten
â¦olive oil, for frying

What youâÂÂll need to do:

1.) Peel and blanch the potatoes (until you can insert a knife halfway into them) for about ten minutes.
2.) Ideally, submerge the potatoes in cold water and set them aside for an hour, into the fridge if you like. This isnâÂÂt necessary if you successfully cool the potatoes.
3.) Grate the potatoes into a mixing bowl.
4.) Dice the onion and mince the garlic.
5.) Melt the butter in a frying pan and on medium-low heat, sauté the onions until translucent, say, for about ten minutes. Add the garlic and stir-fry for a minute or two and then remove from heat.
6.) Dump the onion, garlic, spices, and eggs into the mixing bowl and mix vigorously until well-blended.
7.) Add enough olive oil to the bottom of the pan to cover it and replace onto heat.
8.) Scrape potato mixture into the pan and tamp with spatula; if not a spatula, then use a small animal.
9.) Let it fry for ten minutes or so, or until you think the bottom is browning. Place a large plate face-down over the pan and deftly turn the pan upside down.
10.) Place the pan back on the heat and add a little olive oil. Replace the maakouda in the pan so the other side can brown, too, for about ten more minutes.
11.) When the maakouda begins to smell as though it might be browned enough, remove it to a serving plate and serve immediately.

Here is a link that might be useful: Zingy Kugel

Thanks, WinterCat, that does look delicious-and interesting because of the cilantro, turmeric. Unusual spices for the usually bland, imo, kugel. And I've never seen a fried kugel before. Thanks for the post.

Mmm, this kugel sounds tasty. I agree that potato kugel is normally pretty bland.
This step elicited a chuckle...
8.) Scrape potato mixture into the pan and tamp with spatula; if not a spatula, then use a small animal.

My mother only made her potato kugels fried, just as described in WinterCat's recipe above, though sans small animal :-). The crust was absolutely delicious and crispy.

I have no idea what recipe she used, though and I've never been able to replicate the exact taste.

Helene