Skillet Potato Kugel!


How can you tell that my broken ankle is  S-L-O-W-L-Y  beginning to heal?

Yup! That’s right! I made it into the kitchen, where I find comfort, creativity and incredible amounts of love and fulfillment.

Almost 3 months being ‘left out’ of my kitchen has left me craving and day dreaming of all the recipes I have been aching to try and all the ‘special moments’ that happen around preparing, tasting and creating food, with kids all around.

I am still unable to walk, however I have been allowed to add weight to begin to walk…and that my dear friends, is very good news!

So, although I have lots of little hands passing me ingredients, bowls and measuring spoons, I still remain standing mainly on my left leg, and then when I no longer can, I sit on a bar chair, tossing ingredients together as quickly as possible, as my ankle only gives me 15 minutes at most, of active time!

So, no. Not quite what I’d like, and not at all as easy and painless as I’d prefer but I am grateful for this moment of creativity in my kitchen.

So on that note, I will share with you this simple and quick (my new motto!) fantastic potato kugel! I promise. You won’t be dissapointed!

Potato Kugel

(From Smitten Kitchen)

Serves about 12

1 large or 2 small yellow onions
3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
1/3 cup potato starch*
2 teaspoons kosher salt
Lots of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz or another oil of your choice

Heat oven to 350°F.

With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes.

Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together, evenly coating strands. Break eggs right on top and again toss well, to work them into the strands, evenly coating the mixture.

Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet** over high heat until very hot. Pour potato-egg mixture into pan carefully (it’s going to splatter) and spread evenly in pan. I like to twist and tousle the top strands a little for a pretty final texture on top. Drizzle with last tablespoon of oil. Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle. If top browns too quickly, before center is baked, cover with foil for all but the last two minutes of baking time.

Serve in squares, either right from the skillet or unmolded onto a platter. Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer (months, even) in the freezer. I like to defrost it in the fridge before rewarming it in an oven.

* Cornstarch works too. As does flour. Matzo meal is traditional.

** Without a cast-iron — Use a casserole baking dish. Just heat the oil first so it’s hot when the potato mixture lands in it.

One Response

  1. Chana,

    You are simply amazing!! When ever i receive a email or see of post of yours my reaction is always “wow!!!” I am not sure how you do it all but one thing I know is that you have been such a true inspiration to me. Any time I feel “this is too much” I think of you and all you do with such an amazingly positive attitude and I get right back up and carry on.

    May Hashem continue to give you the kochos to carry on being a special mother, wife, daughter and shlucha of the Rebbe



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