This crispy potato kugel is hands-down the best my family and many of my guests have ever tasted. It’s easy to make and fabulous served hot with sour cream. It’s also delicious added to a Jewish cholent (stew) and cooked overnight.
Potato Kugel
This crispy potato kugel is hands-down the best my family and many of my guests have ever tasted. It's easy to make and fabulous served hot with sour cream. It's also delicious added to a Jewish cholent (stew) and cooked overnight.
Ingredients
- 1 tablespoon vegetable oil
- 10 medium potatoes peeled and grated
- 2 medium onions peeled and grated
- 5 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with 1 tablespoon vegetable oil.
- Combine grated potatoes and onions in a large bowl. Mix in eggs, 1/3 cup of vegetable oil, salt, and pepper until well combined; pour mixture into the prepared dish.
- Bake in the preheated oven until golden brown and crisp on top, 1 ½ to 2 hours.
