"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Passover Potato Kugel Recipe

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This recipe for Passover Potato Kugel, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Wednesday, March 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes
2 onions
6 eggs
1/2 cup oil
4 Tbsp. matzo meal
1 heaping Tbsp. salt
1/2-1 tsp. pepper

Directions:
Directions:
1. Preheat oven to 400 Fahrenheit (200 Celcius).
2. In a large bowl, mix eggs, oil, flour, salt and pepper. Set aside.
3. Coarsely grate the potatoes and onion by hand or food processor. Let stand 3-5 minutes. Squeeze out excess liquid. Add grated potatoes to the egg-matzo meal mixture. Mix by hand only until smooth.
4. Pour into a greased 9x13 inch baking dish.
5. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1hr bake 20 min. prep.
Personal Notes:
Personal Notes:
Can change for main vegetarian dish by adding zuccini, carrots, garlic.

 

 

 

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