Potato Kugel
A kugel is a traditional Jewish dish similar to a quiche but without the cream. Fresh ground pepper gives this kugel its punch. It reheats well, and you can pack leftovers for a healthy brown-bag lunch.
- 5 lbs of baking potatoes
- 1 large onion
- 6 fresh eggs
- ½ cup light olive oil (or canola)
- 1 teaspoon fresh ground pepper milled with one of our Pepper Mills.
- 2 teaspoons sea salt ground with our Salt and Pepper Grinder
Mix the eggs, oil, freshly ground pepper and sea salt in a large bowl. Peel the potatoes and wash well. Now grate approximately 4 potatoes at a time using the steel blade of a processor with quick on and off turns of the steel blade. (If you do not have a processor then you can grate by hand.) Quickly blend the
grated potatoes in the egg mixture and then repeat with the next 4 potatoes until all 5 pounds are grated and mixed. Grease three 8 by 8 inch baking dishes and pour in the mixture. Spread about 1 tablespoon of oil on top of each and bake at 400 degrees for 1 hour. When ready the top will be golden brown. Enjoy!
