Classic Potato Kugel Recipe

• servings: 8 servings
• active time: 40 minutes
• total time: 1 hour 30 minutes

Ingredients

8 medium Yukon Gold potatoes, peeled and coarsely shredded

2 medium-large onions, coarsely shredded

5 large eggs

¾ cup matzah meal

½ Tbsp salt

2 tsp freshly ground black pepper

2 tsp garlic powder

paprika for sprinkling

thick sea salt

⅓ cup olive oil

Directions

Preheat oven to 375°F.

When oven is preheated, add ⅓ cup olive oil to a 9×13 Pyrex dish and put into the oven to heat up.

Whisk eggs together in a large bowl.

Add shredded potato, onion, matzah meal, salt, pepper and garlic powder. Mix until combined.

When oil has been heating about 10 minutes, remove from oven.

Add a small spoonful of the potato mixture and if it starts sizzling, it is hot enough. If not, put it back in the oven for a few minutes.

When oil is ready, add the entire potato mixture and spread in a even layer using an offset spatula or large spoon.

Sprinkle sweet or hot paprika on top and a sprinkle of thick sea salt.

Bake for 40-50 minutes until crispy around the edges and golden brown on top.

Allow to cool slightly before cutting into squares. Serve warm or room temperature.