Potato Kugel (2024)

FAQs

How do you keep potato kugel from turning brown? ›

Beat the eggs in a large bowl. Grate the potatoes into the eggs and stir to coat the potatoes with the egg to keep the potatoes from turning brown.

Switch to the “kugel blade” or small shredder blade and process the potatoes. Pour the whole mixture into a 9×13 pan and mix well. Pour hot water on top (this gives the crust an extra crispy texture).

Potato kugel can be prepared in advance. Once cooked and cooled, cover it with plastic wrap and store in the fridge for up to 4 days.

Matzoh meal often is added to Passover kugels, but here potato starch is used, which makes it lighter and crispier, and keeps it gluten-free. Leftover kugel makes a great breakfast or lunch, accompanied by a simple green salad. Leftover kugel can be refrigerated, covered, for up to 3 days. It does not freeze well.

Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.

Potato Kugel Tips

Alternating the potatoes and onions while shredding helps minimize some darkening. You can also submerge the grated potatoes in a bowl of cold water, drain them well, and pat dry before mixing with the seasoned egg mixture.

Another thing that freezes extremely well is kugel. All kinds of kugels freeze well, broccoli, carrot, butternut squash, noodle kugel all freeze well. I used to not like to freeze potato kugel, because there is nothing like crispy potato kugel fresh from the oven, but it is totally fine.

While kugel is best fresh from the oven, you can freeze it, wrapped well, then reheat ovenight.

The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally. Reheating time depends on the size of the piece being reheated, and at what temperature the kugel is when going into the oven.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

Can you eat kugel cold? ›

Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature.

Two medium-sized potatoes also make a pound. Three small potatoes make a pound (you get where this is going). Essentially if one or more potatoes fit in your hand comfortably, it is reasonable to assume that you are holding about a pound of potatoes.

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

Wrap the kugel very well in storage wrap and aluminum foil. It can be frozen for up to two months. Reheat the kugel in a 325° oven until warmed through, about 30 minutes.

As they're peeled, I drop them into a bowl of water that has a crushed vitamin C tablet in it to keep the potatoes from turning brown. Even if you leave the peels on, you will want to treat them with something to keep the other (cut) surfaces from turning brown.

Peel the potatoes and remove any discolored spots. Cut the potatoes into cubes about 1 1/2 to 2 inches in size. As your cutting them up put them in a bowl filled with water and about a cup of lemon juice. This is to keep the potatoes from turning brown.

Store grated potatoes in a container. Cover with oil to seal in the air. Then cover tight. This will protect the potatoes from turning brown (or black!).