Potato Kugel

Kugel is a very typical Ashkenazi Jewish casserole that is either made sweet or savory and made with either egg noodles or potatoes. Kugel, at least to me, is a holiday dish, often served with a brisket or braised meat. Potato kugel is most often served for Passover.

I love this kugel recipe because it is essentially a large baked hash brown that you slice like a pie!

Ingredients:

• 5 (ish) medium sized russet potatoes; peeled and shredded

• 1 1/2 tsp of kosher salt

• 1/4 tsp of black pepper

• 8 tbsp of vegetable oil (or other neutral oil)

• 2 bunches of scallions; sliced and whites and greens divided

• Generous pinch of coarse sea salt

Preheat the oven to 350F.

Peel your potatoes and either shred them on a box grater or using a shredding blade in a food processor, shred your potatoes. Using a cheese cloth, drain as much of the water out of the potatoes as you can.

In a large mixing bowl and using your hands, mix together the shredded potatoes, salt and pepper. Everything should be mixed well and the spices should be integrated throughout.

In a large pan (that can be put in the oven) or a skillet, heat up 6 tbsp of your oil. Heat on medium high heat. Add half of the potato mixture, pressing it into the pan. Sprinkle in the white parts of your scallions evenly and then add the remaining shredded potatoes on top. Press down again. Cook until the potatoes are golden brown on the bottom and sides (about 15 ish minutes).

Slide the potatoes onto a plate, carefully place your pan/skillet upside down over the potatoes and flip to invert into skillet. The brown and crispy part should now be facing up! Drizzle the remaining 2 tbsp of oil around the sides of the pan/skillet. Cook for another 15 ish minutes until the other side and bottom are golden brown.

Transfer the whole pan/skillet into the oven for about 20 minutes. If it is browning a bit too much, cover with some foil.

To serve, slide the large potato hashbrown onto a serving platter or cutting board and top with the green parts of the scallions and flakey salt. Serve immediately!