Seriously! I will never go back to my regular kugel! This is a recipe from Bon Appetite and I have been making this for weeks now, sometimes it doesn’t even make it to shabbos, hence the two skillets I’ve now invested in!
I have made this with Yukon Gold potatoes which I personally prefer and although the flipping of it is a little ‘interesting’, you will get the hang of it in no time!
My kids added a dollop of applesauce to their serving and in some ways it’s kind of like a taste of a ‘Chanukah Miracle’ all year round!
I leave this dish on my menu until last so it is so fresh and hot to serve. Simply, slide it onto a cookie drying rack (looks like a grid) and place it on a warmer for shabbos uncovered, so it will stay crispy and fresh!
….if it even makes it!
Ingredients & Preparation:
- 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons vegetable oil, divided
- 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt (such as Maldon)
Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200° oven. Top with scallions before serving.