"Food is an important part of a balanced diet."--Fran Lebowitz

Potato Kugle Recipe

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This recipe for Potato Kugle, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nana Sophie Saplansky
Added: Friday, July 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8-10 large potatoes
12 eggs or egg beaters equivalent
2 medium onions
1/2 cup water
2 tablespoon matzo meal
2 teaspoon salt
1/4 teaspoon pepper
3-4 tablespoon canola oil

Directions:
Directions:
Use a large casserole pan 9X13 or 10X14 for this recipe or you can halve the recipe and use a square brownie pan.

Preheat oven to 425

Using a food processor, grate all of the potatoes. Put the potatoes in a big bowl with cold water to prevent them from getting brown. Once all of the potatoes are grated, drain the water and hand grate the onions into the potatoes.

Put cutting blade into the bottom of the processor and put the mixture through the cutting blade, working in batches. Drain off any excess water. Add the eggs and other ingredients, except for the oil. Pour the oil into the kugle pan and heat it in the preheating oven for a minute, then pour the hot oil into the mixture. Stir everything together and pour into the hot pan. Bake for one hour.

Personal Notes:
Personal Notes:
This recipe can be made up to a day before. Just make sure it cools completely before you cover it and place it in the refrigerator. To reheat, place in a 400 degree oven for about 10-15 minutes. Debbie Werner, who now champions this recipe, recommends using a non-stick pan.

 

 

 

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