Potato Kugel chefs! Is this a good recipe?

13 years ago

To go with tri-tip tonight. Is this recipe good? Would you make changes?

Potato Kugel

2-1/2 # russet potatoes, grated

2 large onions, grated

3 eggs. lightly beaten

1 tsp baking powder

3/4 cup canola oil

1-1/2 c AP flour

3 tsp salt

Bake in greased 9x11 baking dish, 1 hour or until golden brown and set. 400 degrees.

Sort by:Oldest

Comments (13)

jessyf
13 years ago
I'd add some seasonings, like chopped Italian parsley or a mix of oregano, marjoram, basil (anything but Old Bay...don't ask me how I know...). I think you can cut way back on the AP flour but I'm not sure how much.
mtnester
13 years ago
Seems like waaaaay too much oil to me. I don't have a good recipe (just one for Passover, which uses matzoh meal instead of flour), but many recipes have only a few tablespoons of oil, and much less flour, too, for a larger quantity of potatoes.

Sue
Related Discussions
Pining for kugel - recipes?
Q
Comments (3)
Definitly the wrong holiday...But....from one shikse to another....here's the one I like best. 16 oz wide egg noodles, cooked and drained 16 oz cottage cheese 8 oz sour cream 8 oz cream cheese 20 oz crushed pineapple drained 2 eggs 1 cup raisins ( I like golden) 1/2 cup sugar 1 tsp vanilla mix all together and place in a 9 by 13 dish ( I put the eggs, sour cream and cream cheese ands ugar in a blender to mix...) top with cornflake crumbs, drizzle with 1/2 stick of melted butter and sprinkle with 4 tblsp cinnamon sugar. Bake 45 minutes at 350.....and save a piece for me!! Linda C
...See More
Potato kugel recipe, anyone?
Q
Comments (4)
How about trying the North African equivalent? Here's a nice one: Maakouda Batata What youÃ¢ÂÂll need: Ã¢ÂÂ¦1 kg or 2 lbs. potatoes (about 5 medium) Ã¢ÂÂ¦1 small onion, finely chopped Ã¢ÂÂ¦1 to 2 tablespoons butter Ã¢ÂÂ¦3 or 4 cloves garlic, pressed Ã¢ÂÂ¦1 1/2 tablespoons cumin Ã¢ÂÂ¦2 teaspoons salt Ã¢ÂÂ¦1/2 teaspoon pepper, or more to taste Ã¢ÂÂ¦1 teaspoon turmeric (optional) Ã¢ÂÂ¦1/4 cup chopped cilantro Ã¢ÂÂ¦2 eggs, beaten Ã¢ÂÂ¦olive oil, for frying What youÃ¢ÂÂll 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 isnÃ¢ÂÂt 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, sautÃÂ© 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
...See More
Potatoe soup recipe's from a while ago
Q
Comments (1)
Man...I can't imagine a pot of potato soup with 10 pounds of potatoes...was that a mistake? One of the best potato soups I've ever had was made with a bag of the square cut frozen hash browns. But I can't remember the recipe. If I can find it I add it here. patti
...See More
LOOKING for: German Farmers Potatoes Recipe
Q
Comments (9)
You can't get much more German than with Walter Staib. He was once also a White House chef. Black Forest Home Fries Serves 4 from Black Forest Cuisine by Walter Staib with Jennifer Lindner McGlinn 2 pounds Yukon gold potatoes, peeled salt 1 pound bacon, cut into strips about 2-inches long and 1/8-inch wide 2 garlic cloves, peeled and chopped 1 medium yellow onion, peeled and finely chopped Â½ teaspoon dried marjoram freshly ground black pepper 1. Place the potatoes in a large saucepan, pour in water just to cover, and season lightly with salt. Bring to a boil and cook the potatoes until they are just tender, about 20 to 25 minutes. Drain the potatoes, cool slightly, and cut into slices about 1/4-inch thick. 2. Heat a large cast iron skillet or heavy-bottomed sautÃ© pan over medium-high heat, add the bacon, and sautÃ© until crisp. Remove the bacon with a slotted spoon to paper towels to drain, reserving about 3 tablespoons of rendered fat in the pan. 3. Heat the reserved fat over medium heat, add the garlic and onion, and sautÃ© until golden brown. (If you wish to add meat to the dish, toss it in at this point.) 4. Toss in the bacon, potatoes, and marjoram and season with salt and pepper. Cook the home fries, stirring frequently, until well browned and the potatoes come together to form one big cake. 5. Serve the home fries on a large platter. Variation: Make this a full meal by adding eggs. After browning the potatoes, fold about 8 to 10 lightly beaten eggs into the home fries and place in a 350 degree F oven until the eggs are just cooked, about 5 minutes. Here is a link that might be useful: German Home Fries
...See More
sushipup1
Original Author
13 years ago
Garlic?

So the basic recipe is functional? Less flour, got it. Maybe only 1 cup?
lindac
13 years ago
I don't think that recipe is functional....way WAY too much flour....and oil. Now I do realize that Chanukka is all about oil....but.
I would cut back on the onion too...
2 11/2 pounds of potatoes is roughly half a 5 pound bag...just for visualization....and 2 large onions with that is very onion-ey...not that it;'s a BAD thing but just know that.
It's pretty much latkes....but with only 3 eggs for a lot of potatoes....and lots of oil! But I guess if you made latkes out of that it would absorb that much oil...or nearly that much.
I would cut back to just one onion, 1/4 to 1/3 cup of oil an d half a cup of flour...I wonder why all that flour??
Oh and pepper for sure and maybe parsley...marjoram? But I agree with Jessie, skip old bay...that's mainly celery and bayleaf to my taste.
Linda C
jessyf
13 years ago
I didn't catch that amount of oil. You don't need any for the mix, I'd leave it out, and just grease the pan.

I think the onions are fine but thats just me heh heh
lindac
13 years ago
I also like it onion-ey....but it will be onion-ey!
But if you leave all the oil out....what will the flour mix with besides the eggs? and 3 eggs with a cup and a half of flour is pasta dough!
But maybe that's what it is supposed to be....
I would pretend I was making latkes and just lay it into the pan.
Mix the grated potatoes with the onion and egg, add enough flour mixed with BP (or Matzoa meal) to sort of bind it, pour a Tablespoon or 2 of oil into the bottom of a dish and add the potato mess...drizzle a little oil over the top and bake.
sushipup1
Original Author
13 years ago
I just didn't want to make latkes and thought a casserole form would be awfully easy. Thanks for the guidance.

Garlic, anyone? (We like garlic in almost everything, you know.)
lindac
13 years ago
Sure why not....
User
13 years ago
Garlic is always a good addition. Fresh grated of course.

Ann
sushipup1
Original Author
13 years ago
recipe review.

Meh.

Don't bother. Will fry up leftover squares in butter.
lindac
13 years ago
so which version did you do? Lots of flour and oil? Or not so much?
So....you made sort of potato polenta?
sushipup1
Original Author
13 years ago
for a smaller recipe, I used 2 large potatoes, about 1-1/2 lbs, one onion, 2 eggs, 1/4 cup flour, 1/2 tsp baking powder, and about 1/8 cup oil. Italian parsley, oregano, basil, S&P.

I could taste the flour and it was all bland. Polenta would have been better. Plain potatoes grated and just fried as hash browns have more flavor.
centralcacyclist
13 years ago
I love freshly made hash browns.

Potato Kugel chefs! Is this a good recipe?

Comments (13)

jessyf

mtnester

Related Discussions

sushipup1
Original Author

lindac

jessyf

lindac

sushipup1
Original Author

lindac

User

sushipup1
Original Author

lindac

sushipup1
Original Author

centralcacyclist

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Potato Kugel chefs! Is this a good recipe?

Comments (13)

Related Discussions

sushipup1Original Author

sushipup1Original Author

sushipup1Original Author

sushipup1Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

sushipup1
Original Author

sushipup1
Original Author

sushipup1
Original Author

sushipup1
Original Author