Issue: 2016-11-16, PHOTO: Sydney Oland
Serve with sour cream, and, if you have some, smoked salmon
Kugel is a baked pudding or casserole, made with potatoes or noodles. There are many types of kugel both sweet and savoury. Some have raisins or cinnamon, some have onions and cottage cheese.
Think of this version as a Jewish hash brown casserole, it’s definitely on the savoury side and if you have a few bits of smoked salmon lying around try topping this kugel with it.
Kugel makes a great brunch dish or side, and any leftovers (if you have any) are delicious sliced into slabs and fried until crisp.
4 eggs, beaten
5 green onions, thinly sliced
6 Tbsp canola oil
Salt and pepper, to taste
3 pounds potatoes, peeled
⅓ cup all-purpose flour
1. Set oven at 350ºF and place a 9 inch pie plate in the oven to heat. Whisk together eggs, onions and 5 tablespoons of canola oil and season to taste with salt and pepper.
2. Grate the peeled potatoes on the large holes of a box grater and add directly to the egg mixture stirring to coat the potatoes between each addition. You’re going to have to work fast to prevent the potatoes from browning. Once all the potatoes have been added pour the flour over the potato mixture and mix until the flour is totally incorporated.
3. Remove pie plate from the oven and add the last remaining tablespoon of oil swirling the pan to coat. Add the potato mixture and smooth the top. Place the kugel in the oven and bake until it is evenly browned, about 90 minutes. Serve with sour cream.