Crispy Potato Kugel
Ingredients
- 2 sweet onions, finely chopped
- 3 lb russet potatoes, peeled and grated
- ⅓ cup potato starch
- 2 tsp kosher salt
- 1 tsp pepper
- 3 large eggs, lightly beaten
- 5 Tbsp olive oil, divided
Instructions
- Preheat oven to 350°F. Combine chopped onions and grated potato in a large bowl.
- Using your hands, mix in potato starch, salt, pepper and eggs until potatoes are finely coated.
- Heat 4 Tbsp oil in a 12-inch cast-iron skillet until sizzling.
- Carefully spread potato mixture over hot oil; pressing down gently with the back of a spoon. Drizzle 1 Tbsp oil over potatoes.
- Bake 1 hour to 1 hour and 20 minutes or until kugel is golden brown and center of kugel is tender, covering with foil halfway through baking to prevent excessive browning, if necessary.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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