Just like with matzah ball soup, I love potato kugel made from the Manischewitz mix. It’s perfection. Alas, I couldn’t find any mix. I tried making the other brand’s mix, but it tasted like cardboard. Into the trash it went just a few hours before our sedar, and I had to improvise. I came up with two different versions of potato kugel, both of which are delicious, but neither of which are the same as the mix. I’ll start with the more potatoey version, but the less potatoey version is pictured here.
Pre-heat your oven to 400ºF. Grease a glass baking dish. In a medium bowl, whisk together 2 eggs. Then, mix in 1 cup of water and 1/4 cup of vegetable oil. Grate 2 potatoes on the smaller holes of a box grater, 1 carrot, and 1/4 onion. The smaller potato gratings are best for this version; if you want to use a food processor’s grating attachment, consider giving the shreds a few pulses afterwards to chop them finer. Add the gratings to the bowl with 1/2 cup of matzah meal (2 pieces of matzah crumbled as finely as possible) and salt and pepper to taste. I probably used 1.5 teaspoons of salt. Let the mixture sit for a few minutes, spread it into the baking dish, and let it bake for about 1 hour until the top is golden brown.
The second version of potato kugel has a higher ratio of matzah to potato, and it has a light and fluffy texture, almost like a souffle. To make it, add to your 2 whisked eggs 2 cups of water and 1/4 of vegetable oil. Then mix in 1 shredded or grated potato, 1 grated carrot, 1/4 grated onion, and 1 cup of matzah meal (4 finely crumbled sheets of matzah). Season with salt and pepper, let rest, spread in the dish, and bake for 1 hour. Both versions are really delicious, and I’m not sure which I prefer. I guess it depends on how many potatoes I have available!
This recipe was adapted from Manischewitz.
- Egg- 2
- Vegetable oil- 1/4 cup
- Potato- 1 or 2
- Carrot- 1
- Onion- 1/4
- Matzah meal- 1/2 cup or 1 cup
- Salt and pepper