Crispy Potato Kugel by Alison Roman
This recipe for Crispy Potato Kugel is by Alison Roman and can be found on the NT Cooking App or on the YouTube video of Passover. This recipe calls for minimum ingredients and requires very few steps to put together. A tasty, hearty side to any main course or great on it's own as a snack.
Side Notes
Cost of non-staples: $7
Serves: 8
Ingredients
2kgs white potatoes
1 large brown onion
6 large eggs
10 tbsp chicken schmaltz
sea salt & black pepper
1/2 cup chives, finely chopped
flaky sea salt
My Pantry Staples
salt
pepper
chicken schmaltz
eggs
onion
The Method
Heat the oven to 215°C. Using a box grater or shredding attachment on a foo processor, grate the potatoes and onion (or thinly slice the onion) into a colander fitted inside a larger bowl.
Squeeze handfuls of the potato and onion to remove as much liquid as possible and transfer to a large dry bowl.
Add four tablespoons of the chicken schmaltz, eggs, salt & a good amount of pepper. Stir to combine.
Heat two more tablespoons of chicken schmaltz in a 9 inch skillet and add in the potato mix. Spread evenly but do not push down too much, the kugel should be light and airy.
Cook the potatoes on the stove top for 10 - 12 minutes to brown the base, edges and sides. Drizzle the potatoes with the remaining chicken schmaltz and bake until the top is golden brown and crispy, usually 45 - 50 minutes.
Remove from the oven and drizzle with more pepper, flaky salt and chives. Serve warm.
TIP: If your is Aus, you may need to find a deli to pick up chicken schmaltz. Otherwise you can substitute butter.
