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Potato kugel or pudding is a staple of Jewish holiday meals. It’s was my dad’s favorite served alongside my mom’s tzimmes.

Jewish foods differ around the world, but every Jew knows potato kugel. It’s like a savory cake; you bake shredded potatoes with eggs and onions, and the inside comes out so creamy you eat it almost like mashed potatoes. My favorite part is the crusty top, bottom,

and sides. You can double this recipe if needed but you will need to adjust the cooking time.

xxx Chef MM

 

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Potato Kugel

  • Author: Melissa Mayo

Ingredients

Scale
  • 12 potatoes – peeled and finely grated
  • 2 onions – finely grated
  • 4 eggs – yolks and white separated
  • 4 TBS oil/chicken fat (schmaltz)
  • 1 tsp sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 TBS matzah meal

Instructions

Peel and grate the potatoes and onions. Squeeze out any excess water.

Beat the egg whites till stiff. Mix all the remaining ingredients together in a large bowl. Add the stiff egg whites and fold into the mixture.

Preheat the oven to 350°F/ 175 C

Pour the mixture into a greased ovenproof baking dish. Brush the top with some olive oil.

Bake for 1-1½ hours till the top is golden brown and crispy.

SERVES 8-10

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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