2 T butter
2 T oil
1 medium onion, minced
3 large farm fresh eggs
1 1/4 t salt
1/4 t Pepper
1/4 c flour
2-3 large Alstede Russet Potatoes (about 2 and 1/2 lbs.)
2-3 T fresh snipped chives, more for garnish
Instructions: Heat 1 T butter and 1 T olive oil in a small sauté pan. Add the minced onion and allow to soften and become translucent. Do not brown. Remove from the heat and allow to cool.
Preheat the oven to 375 and place an 8” baking pan in the middle of the oven. Add 1 T butter and 1 T oil to the pan and allow the butter to melt, (not brown) and the pan to heat.
Meanwhile in a large bowl, beat 3 eggs, add salt and pepper and flour, and whisk to combine. Add the onion and mix in until well blended
Wash, peel, and shred the russet potatoes using the attachment for your food processor. A box grater will also work. Working quickly, as potatoes can turn brown, remove the potatoes from the bowl of the processor into layers of paper towel to drain. Press out any excess moisture and immediately add to the egg mixture. Mix to coat the potato and add in the chives. When all ingredients are blended, remove the baking pan from the oven and add the potato mixture. Spreading out to completely fill the pan.
Place the baking pan back into the oven, bake 20 minutes and reduce the temperature to 350 and continue baking for an additional 45 minutes. Check to make sure that the potatoes are not getting too brown. Cover the dish with a piece of foil if they are browning too quickly. Kugel should be a deep golden brown when it is ready.
Allow the kugel to sit for 10 minutes to set and cool just a little. Scoop or cut into squares. Top with a little sour cream and garnish with chopped chives or scallions.
Farm Kitchen Tip:
Potato Kugel is a traditional meal served at Passover and you may choose to substitute flour for matzo meal in this recipe. Not only can this dish be served as a main dish, it can also be used as a dessert with minor tweaking. Eliminate the chives and add vanilla, cinnamon, honey and chopped apples or raisins to the dish to make it more of a dessert.
Recipe & Photo provided by Jenn Borrealo, Culinary & Educational Specialist at Alstede Farms