Potato Kugel
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 140
- Sodium
- 556
- Total: 1 hr
- Active: 10 min
Ingredients
Nonstick cooking spray
2 tablespoons schmaltz (chicken fat) or olive oil
2 small onions, finely diced (about 1 1/2 cups)
2 sprigs thyme
1/2 teaspoon freshly ground black pepper
3 pounds frozen shredded hash brown potatoes, thawed
1 bunch chives, chopped (1/4 cup), plus more for serving
6 large eggs
2 1/2 teaspoons kosher salt
Directions
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.