Best 3 Crispy Potato Kugel Recipes

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Crispy potato kugel is a delicious and versatile dish that can be enjoyed as a side dish or a main course. This simple yet flavorful dish is a staple of Jewish cuisine and is perfect for any occasion. With its crispy browned crust and tender, creamy interior, crispy potato kugel is sure to be a hit with everyone who tries it. Whether you are looking for a classic recipe or a more modern twist, there is a crispy potato kugel recipe out there for everyone.

Here are our top 3 tried and tested recipes!

CRISPY POTATO KUGEL



Crispy Potato Kugel image

At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it's got crispy edges and a creamy interior. Sounds dreamy, doesn't it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.

Provided by Alison Roman

Categories     vegetables, side dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 7

4 pounds russet potatoes (about 5 to 7 potatoes), peeled
1 large yellow onion
6 large eggs
10 tablespoons chicken fat, melted, or use vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup finely chopped chives, for serving
Flaky sea salt, for serving

Steps:

  • Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
  • Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
  • Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
  • Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
  • Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
  • Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

CRISPY POTATO-LEEK KUGEL



Crispy Potato-Leek Kugel image

Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.

Provided by Leah Koenig

Categories     Egg     Potato     Passover     Kid-Friendly     Leek     Small Plates

Yield Serves 8

Number Of Ingredients 11

9 medium russet potatoes (about 4 1/2 pounds), peeled
7 tablespoons vegetable oil, divided
3 medium leeks, white and pale-green parts only, thinly sliced crosswise
2 1/2 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, finely chopped
1 small onion
4 large eggs, lightly beaten
1 tablespoon plus 1 teaspoon fresh thyme leaves, divided
Special Equipment:
An 8x8" baking pan

Steps:

  • Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
  • Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
  • Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
  • Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
  • Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
  • Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.

CHAVA'S THIN AND CRISPY POTATO KUGEL



Chava's Thin and Crispy Potato Kugel image

Make and share this Chava's Thin and Crispy Potato Kugel recipe from Food.com.

Provided by Caryn Gale

Categories     European

Time 45m

Yield 20 thin squares

Number Of Ingredients 7

6 peeled potatoes
1 onion
4 eggs
2 tablespoons matzo meal
1/2 teaspoon baking powder
salt and pepper
4 tablespoons oil

Steps:

  • Grate potatoes in the food processor.
  • If you can grate with a large hole, use the largest.
  • Grate onion.
  • Place in large bowl.
  • Add eggs, Beat them first.
  • Add rest of ingredients including oil.
  • Mix well.
  • Place in a greased, large pan in a thin layer.
  • Bake at 375 till brown and crispy.
  • For extra crunchy kugel, add about 2 extra tablespoons of oil to the pan and place the pan in the oven to heat the oil, then put in the kugel.

Tips:

  • For the best results, use a high-quality potato that is firm and starchy, such as a Yukon Gold or Russet potato.
  • Shred the potatoes by hand using a box grater. This will give you the best texture.
  • Do not overmix the potato mixture. Overmixing will make the kugel gluey.
  • Be sure to press out any excess moisture from the potatoes before adding them to the mixture.
  • Use a large skillet to cook the kugel. This will help it to cook evenly.
  • Do not overcrowd the skillet when cooking the kugel. Otherwise, it will not cook evenly.
  • Be sure to cook the kugel until it is golden brown and crispy.
  • Serve the kugel hot with your favorite toppings, such as sour cream, applesauce, or cinnamon sugar.

Conclusion:

Crispy potato kugel is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own personal preferences. Whether you like it crispy or soft, sweet or savory, there is a potato kugel recipe out there for you. So next time you are looking for a new and exciting side dish, give crispy potato kugel a try. You won't be disappointed!

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