Potato Kugel for Seder
I know passover is almost over, but I wanted to do a recipe for seder this year, and one not involving matzo. So, after surprisingly little searching, I came across this recipe for potato kugel, which looked really good. Naturally, it needed veggies added in though, so I made a couple adjustments. A note on the ingredients, I basically always cook with frozen chopped spinach. Feel free to tinker if you want fresh.
1 large russet potato, grated
1 cup chopped and dethawed spinach
1/2 yellow onion, chopped
1 1/2 tsp salt
3/4 cup shredded cheese (optional, I used manchego)
1/2 tablespoon butter
In a large bowl, beat the two eggs. Add the salt, pepper, and onion and mix it in. Then add the spinach, cheese (if using), and the potato and mix it all together by hand till it’s all throughly mixed. Heat the dish you are using a bit, and then add the butter to it, letting it melt and cover the bottom. Add the kugel mixture, cover, and bake at 400 for 30-40 minutes, uncovering it for the last 10 so it can brown. Enjoy warm.
This turned out great! I don’t know if I’m going to make it more often, but it seems easier, and healthier, than frying potato pancakes. The nice thing about kugels is that it’s impossible to make a small amounts, so you have leftovers for the next day. I will say though, I didn’t add enough cheese to really taste it, so it felt kinda pointless. Also, I made it thinner than most kugel, you can make it thicker in a smaller dish if you want. I should have just left it out or added a lot more. Song of the week: Hamilton soundtrack. So I’m a little late to the game on this, especially since my mom mentioned the show to me a months ago. But I finally listened to it over the weekend and I’m now completely obsessed. Its amazing. So if you haven’t yet, listen to it because I promise it lives up to the hype.