Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common—a noodle kugel isn’t allowed because pasta isn’t kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you’ve got a whole dinner to make!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray
- 2 tablespoons schmaltz (chicken fat) or olive oil
- 2 small onions, finely diced (about 1 1/2 cups)
- 2 sprigs thyme
- 1/2 teaspoon freshly ground black pepper
- 3 pounds frozen shredded hash brown potatoes, thawed
- 1 bunch chives, chopped (1/4 cup), plus more for serving
- 6 large eggs
- 2 1/2 teaspoons kosher salt
Instructions
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 250 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 140 mg |
| Sodium | 556 mg |
Reviews
I made it for the holiday and I was so disappointed in the texture of the kugle. I baked it for 50 minutes at 375 as suggested. It did not brown or solidify. We baked it for another 50 minutes at the same temperature and nothing changed. We served it and it was loose and watery. It’s not my mothers kugel.